Ingredients:

  • 1 cup (170g) quinoa, rinsed thoroughly
  • 2 cups (480ml) low-sodium vegetable broth
  • 1 pinch (1g) sea salt
  • 1/2 cup (75g) fresh blueberries, halved
  • 1/2 cup (75g) frozen peas, thawed
  • 1/2 cup (75g) carrots, finely grated
  • 1 medium (150g) ripe avocado, cubed
  • 2 tbsp (30ml) tahini
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (5ml) maple syrup
  • 1 tbsp (15ml) warm water

Instructions:

  1. Combine the rinsed quinoa and broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
  2. Remove from heat and let the quinoa sit, covered, for 5 minutes before fluffing with a fork until light and airy.
  3. Scoop a generous portion of warm quinoa into the center of the bowl. Arrange the halved blueberries, grated carrots, and peas in separate 'color zones' around the quinoa.
  4. Place the avocado cubes in the center to create a velvety focal point.
  5. In a small bowl, whisk together the tahini, lemon juice, and maple syrup. Slowly stir in warm water one teaspoon at a time until the dressing reaches a pourable, creamy consistency.
  6. Drizzle the dressing over the bowl or serve on the side for dipping.