Servings:
2
Prepping Time:
20 min
Cooking Time:
25 min
Ingredients
Peanut Butter Dressing
- 2 Cloves of Garlic
- 1 Tbsp Lime Juice
- 1 Tbsp Maple Syrup
- 3/4 cup Peanut Butter
- 3 Tbsp Soy Sauce
- 1/4 Tsp Chilli Flakes
- 2 Tbsp Rice Vinegar
- 1/2 cup Water to thin
Spices
- Salt, Pepper, Thyme, Paprika
Fresh Bowl
- 3 Gherkins
- 1 Medium Red Pepper
- 1 can of Chickpeas
- 1 cup of Carrot & Cabbage mix
- 1 cup of Pea Microgreens
Quinoa
- 1/4 Cup Quinoa
- 1/2 Cup Water
- 1/4 Tsp Salt
Directions
- Preheat oven to 220°C & line a baking tray with tin foil.
- Toss the chickpeas in olive oil and spices. Roast for 25min.
- Rinse quinoa, and add to medium size pot with salt and water.
- Bring quinoa to a boil, reduce heat, and simmer for 15min, or until soft.
- Chop the gherkins and red pepper into cubes or slices.
- For the dressing, pulse all ingredients in a food processor into a puree.
- Once everything is prepped, add chickpeas, quinoa, and fresh ingredients to a bowl and drizzle with dressing.