red quinoa (cooked weight 400g)
carrots, prepped weight
radishes, prepped weight
fennel, prepped weight
avocado, diced, prepped weight
kale leaves, stems removed
eggs, boiled for 6 minutes
sesame seeds, toasted
Cook the quinoa, drain and set aside in a large bowl.
Make the dressing.
Cut the avocados into cubes.
Grate the carrots, slice the radishes and fennel very finely.
Remove stems from the kale and chop.
Massage ½ the dressing into the kale, fennel, radishes and carrots.
Season the quinoa with salt and pepper and add to the base of each bowl.
Divide the remainder of the ingredients in each bowl.
Finally, top with 2 halves of boiled egg in each bowl and sprinkle with sesame seeds.
Serve the rest of the dressing alongside and enjoy!
Per 454g serving
Reference: Intake of an Average Adult (8400kJ/2000kcal)
SHARE THIS RECIPE
Tell your friends and colleagues about this recipe using the social media links below:
Disclaimer: Some of the food pictures on this website are a representation the actual dish, so if you have any particular allergy issues then please see the allergen list provided with the recipe, or enquire at the point of of purchase.