Green bowl with quinoa, broccoli, edamame and basil-cashew sauce

Ingredients

For 1 serving

• Quinoa55 g
• Broccoli150 g
• Edamame80 g
• Avocado40 g
• Spinach40 g
• Basil10 g
• Cashews15 g
• Lemon juice1 tablespoon
• Extra virgin olive oil5 g
• Saltto taste

Contains: nuts, soy,

In season: October – April

Method

1. Rinse the quinoa in a sieve. Put it in a small pan with twice its volume of water and a pinch of salt, bring to the boil, lower the heat, cover and cook for 12 minutes until the water is absorbed; leave to rest covered.
2. Meanwhile, cut the broccoli into small florets. Steam them with the edamame for 6 minutes, until the broccoli is tender but still bright green and crisp.
3. Blend the basil with the cashews, lemon juice, oil, a pinch of salt and 3 tablespoons of water until you have a smooth, creamy sauce.
4. Wash and dry the spinach; peel and slice the avocado.
5. Build the bowl with spinach, quinoa, broccoli, edamame and avocado and dress with the basil and cashew sauce.