Nourishing bowls
Minty Pea Houmous Quinoa Bowls
Serves 2
This bright and colourful bowl makes a delicious and healthy dinner.
For the houmous (makes extra):
• 1 tin chickpeas (drained weight 240g/8.4oz)
• 150g (5.2oz) peas, thawed
• Juice of ½ lemon
• 1 garlic clove, peeled
• 5g fresh mint leaves
• 3 tbsp runny tahini
• 2 tbsp olive oil
• 3 tbsp ice cold water
• Salt and pepper
For the bowls:
• 60g (2.1oz) quinoa
• 80g (2.8oz) sugar snap peas
• 4 radishes
• 100g (3.5oz) cucumber
• 2 handfuls salad leaves
• 1 avocado
• Lemon wedges
• 4 tbsp Good 4 U Garlic and Herb Salad Toppers seed mix
1 Prepare the houmous: add all the ingredients to a food processor or blender and blend until really smooth, scraping the sides down as needed. Add 1-2 tablespoons more water or oil to thin. Store the houmous in a sealed container for 3-5 days in the fridge.
2 For the bowls: cook the quinoa according to packet instructions, leave for 10 minutes then fluff with a fork.
Bring a pan of water to the boil and once bubbling add the
