About this Recipe
Serves: 2 | Prep Time: 15 mins | Cook Time: 30 mins | Total: 45 mins
Health Benefits
Eucalyptus Honey
Energy, immune support, natural antibiotics
Quinoa
Complete protein (all 9 amino acids), gluten-free, prebiotic
Root vegetables
Complex carbs, antioxidants, fiber
Seeds
Essential fatty acids, mineral density, hormone balance
Ingredients
Instructions
- • Sprouted mung beans: 40g
- • Pumpkin seeds: 20g
- • Fresh cilantro: 1 tablespoon
- • Pomegranate arils: 30g
- • Lime wedges: for serving
Quinoa:
- 1 Rinse quinoa under cold water
- 2 In pot, add water and salt, bring to boil
- 3 Add bay leaf and quinoa
- 4 Reduce heat to low, cover
- 5 Simmer 15 minutes until liquid is absorbed
- 6 Remove from heat, let rest 5 minutes
- 7 Fluff with fork
Vegetables:
- 8 Preheat oven to 210°C (410°F)
- 9 Toss vegetables with olive oil, salt, pepper
- 10 Spread on baking tray
- 11 Roast 25-30 minutes, stirring halfway
- 12 Vegetables should be tender and edges caramelized
Dressing:
- 13 Whisk together honey, tahini, lemon juice
- 14 Add garlic and salt
- 15 Slowly add water until pourable but not thin
- 16 Set aside
Assembly:
- 17 Divide cooked quinoa into 2 bowls
- 18 Top with roasted vegetables
- 19 Add sprouted mung beans
- 20 Drizzle with honey-tahini dressing
- 21 Garnish with pumpkin seeds, cilantro, pomegranate
- 22 Serve with lime wedges