Superfood bowl with mint pesto

• Vegan
• Gluten free

• Produce

  • 1/2 Avocado
  • 200 g Broad beans or peas
  • 1 Garlic clove, small
  • 1/2 Long cucumber
  • 5 Of mint, leaves from springs
  • 10 Radishes
  • 1 Spring onion
  • 2 handfuls Sprouts
  • 1 Turnip

• Condiments

  • 1 tbsp Lime or lemon juice

• Pasta & Grains

  • 1/2 cup Quinoa, cooked

• Baking & Spices

  • 1 Pepper
  • 1 pinch Salt, Coarse
  • 1 Salt and pepper

• Oils & Vinegars

  • 4 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 10 Almonds

Found on lazycatkitchen.com

Description

Directions

• SUPERFOOD BUDDHA BOWLCook quinoa according to the instructions on the packet. I simmer mine (with a lid on) in 1:1½ (grain:water) volume ratio until all the water gets absorbed and let it stand covered for 5-10 minutes after that.To cook broad beans, bring a small pot of water to the boil. Throw broad beans in and boil them for about 5 minutes. While broad beans are cooking, prepare a bowl of cold water and a few ice cubes thrown in. After 5 minutes test one bean and if it’s cooked, drain broad beans and plunge them into the bowl with cold water you prepared earlier. Pod the beans.Divide cooked quinoa, broad beans and the rest of salad ingredients between 2 bowls.QUICK MINT PESTOTo make mint pesto, crush chopped almonds in a pestle and mortar. Then add garlic and a pinch of salt and pound them until the garlic turns into a paste. Add chopped mint leaves in small batches and a bit of lemon juice to stop the mint from turning brown. Pound each batch until finely minced and finally drizzle in olive oil to emulsify the mixture. Season with lemon zest, pepper and extra salt if needed.