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Ferny Nourish Bowl
Rating:
Created by:
QAST, Ferny Grove State High School
Prep time:
20 mins
Serves:
10
- Chrissy Buzzard
Category:
Tags:
Ingredients
2cupstri-coloured quinoa
2cupsjasmine rice
4cupswater
2cupsfrozen peas and corn
200gvegan aioli/mayonnaise
1/4cupKiro Krush Lime Pepper Seasoning
7.5cupschopped seasonal vegetables (fresh and/or roasted) e.g. roasted sweet potato, roasted zucchini, onion, cucumber, capsicum, cherry tomatoes
2420g cans of chickpeas
2tspbalsamic glaze
1/4cuppepita seeds
300mlBirch & Waite Green Goddess dressing
Method
- Rinse and mix quinoa and jasmine rice with water and cook as per rice cooking instructions.
- When almost cooked, add 2 cups of frozen baby peas and corn kernels. Allow to cool.
- Stir through aioli/mayonnaise and lime pepper seasoning.
- Prepare chosen vegetables (e.g. wash, dice, roast).
- Drain chickpeas and stir through 2 tsp of balsamic glaze.
- Use a 1 cup measure to mould quinoa/rice salad into a 20 oz domed container.
- Serve with ¾ cup seasonal vegetables, ¼ cup marinated chickpeas and 30ml of Green Goddess dressing. Sprinkle with pepita seeds.
Recipe description
A delicious, nutritious, vegetarian salad masterpiece packed with goodness.
Variations
- This recipe is very versatile as any combination of seasonal vegetables can be used to accompany the Quinoa/Rice Salad and Chickpeas.
- Some timesaving and/or economical options are a combination of:
- Frozen “Roasting” Vegetable Mixes
- Pre-cut Salad mixes (eg. Asian Slaw)
- Bottled/Canned Roasted Peppers
- In season fresh vegetables.
- Serve this recipe as vegan by using Wombat Valley Vegan Aioli Mayonnaise
- Packaging suggestion: Large Dome (20 oz) clear container or similar as this showcases all the colourful ingredients..Dressing in a 30ml clear dressing container. Quinoa/Rice Salad can be served in a smaller portion on its own in a clean cup with lid.
