Power Bowl

• This one isn’t called a power bowl for nothing; it’s quite literally bursting with goodness.
• The honey lime dressing is a great one to add to the repertoire and tastes delicious on any salad.
• I love to serve this with some chicken or a dollop of hummus for an extra protein hit.

Prep Time: 5 minutes Cook Time: 15 minutes

Serves: 4

Nutritional information:

• Protein: 7g
• Fats: 20g
• Carbohydrates: 28g
• Calories: 310

Ingredients: For the quinoa

• 100g quinoa (you can buy pre cooked quinoa in most supermarkets if you don’t want to cook your own)
• 200ml vegetable stock
• 1 Tbsp coconut oil
• 1 lime, juiced and zest finely
• Grated
• Salt and pepper, to taste
  
  

For the dressing

• Tbsp olive oil
• 1 lime, juiced
• 1 Tsp agave/honey/maple syrup
  
  

To serve

• 1 small punnet of cherry tomatoes, halved
• 1 handful coriander roughly chopped
• 4 scallions, sliced
• 1 jalapeno, thinly sliced (optional)
• 1 small bag of baby spinach
• 2 avocado, diced or sliced
  
  

Method: To make the quinoa

1. Rinse the quiona under cold water.
2. Add the quinoa and the stock to a saucepan over a high heat and bring to the boil.
3. Once boiling, reduce the heat, cover the pot and simmer for about 15 minutes, or until all the liquids absorbed.
4. Stir in the coconut oil, lime juice, lime zest, salt and pepper.
5. Set aside until you are ready to assemble the salad.
   
   

To make the dressing

1. Whisk together the olive oil, lime juice and syrup. Set aside with the quinoa.

To serve

1. Stir together the quinoa, halved cherry tomatoes, coriander, scallions and jalapeno peppers, if using.
2. Season with salt and pepper. Divide the spinach between four bowls, place the quinoa salad on top and drizzle with the dressing.
3. Top with the avocado and serve.
4. This salad can be eaten immediately or stored in an airtight container in the fridge.
5. Do not cut the avocado until just before serving as it may turn brown.
6. A dollop of hummus is fab on this.