AVOCADO QUINOA HARVEST BOWL

Ingredients

• Arugula

  Raw

  4 cup or 80g

• Quinoa

  Cooked

  2 cup or 370g

• Brussels sprouts

  Raw

  4 cup or 352g

• Pepitas

  Organic - Whole Foods Market

  ¼ cup or 30g

• Avocados

  Florida, raw

  2 fruit without skin and seeds or 608g

• Alfalfa sprouts

  Sprouted seeds, raw

  4 tsp or 3g

• Salt

  Table

  4 dash or 2g

• Pepper

  Spices, black

  4 dash or 0.4g

• Garlic

  Raw

  1 clove or 3g

• Sesame butter

  Seeds, tahini, type of kernels unspecified

  8 tbsp or 120g

• Lemon juice

  Raw

  3 tbsp or 45g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Water

  Plain, clean water

  3 tbsp or 44g

Directions

1. Sesame butter - Mince garlic and place in small food processor or magic bullet. Add the all ingredients to the food processor and blend until smooth. Store in air tight container and store in fridge
2. Cook quinoa according to package instructions
3. Sautee brussels sprouts for approximately 15 minutes or until lightly browned and tender
4. Slice half avocado
5. In a large salad bowl mix together arugula, cooked quinoa, brussels sprouts, pepitas and avocado
6. Drizzle tahini or tahini sauce (recipe linked below) Enjoy!
7. Recipe by: Kerry (source: http://init4thelongrun.com/2015/09/14/avocado-quinoa-harvest-bowl/)