QUINOA NOURISH BOWLS W/ CREAMY AVOCADO DRESSING

BY Ceres Organics

gluten-free   

Ready in 45 MINUTES | Serves 4


Ingredients

SALAD

2 medium-sized beets, cut into wedges

4 medium-sized carrots, quartered

1 red onion, quartered

1 tablespoon Organic Olive Oil, Extra Virgin Cold-Pressed

3 sprigs of fresh thyme

sea salt and pepper, to taste

1 cup Organic Quinoa, White

Organic Sesame Seeds, Unhulled (toasted for serving)

CREAMY AVOCADO DRESSING

half a large avocado, or 1 small one

¼ cup parsley, stems removed

juice of one lime

¼ cup Organic Olive Oil, Extra Virgin Cold-Pressed

2 cloves garlic

½ cup water

Method

Preheat your oven to 220°C. Transfer your vegetables to a baking tray lined with baking paper. Toss to coat with the olive oil, thyme and salt and pepper. Bake for around 25-30 minutes. Toss halfway through.

Next place the quinoa in a medium saucepan with 2 cups of water. Bring to the boil, then reduce to a simmer for around 15 minutes until you see those tails form! Transfer to a bowl and pop in the fridge to chill.

While the quinoa is cooking, add all the dressing ingredients to a blender and process until smooth.

To toast the sesame seeds, using a small pan over medium heat, dry toast for around 5 minutes until browned. Set aside.

To serve, divide the quinoa between bowls and top with the roasted vegetables, a drizzle of creamy avocado dressing and some toasted sesame seeds.