1 cup cooked quinoa
1 cup lightly steamed broccoli florets, chopped
1 cup baby spinach or chopped kale
1 small avocado, sliced
1 small cucumber, diced
2 tbsp chia seeds
1 tbsp ground flaxseed
1 tbsp pumpkin seeds (toasted if you like)
1 or 2 tbsp fresh parsley or coriander, chopped
1 tsp grated fresh ginger or 1/2 tsp ground ginger
1 or 2 tsp fresh turmeric or 1/2 tsp ground turmeric
Juice of 1/4 lemon
A pinch of Himalayan salt
Warm water or warm broth (optional, to loosen or warm the bowl)
1 tbsp olive oil
Juice of 1/2 lemon
1 tsp grated fresh ginger
1/2 tsp ground turmeric
A pinch of Himalayan salt
Warm the cooked quinoa in a pan with a splash of water until just warm.
Lightly steam the chopped broccoli for 1–2 minutes until softened but still bright green.
Add the spinach or kale to the warm quinoa and allow it to wilt for 20–30 seconds.
Transfer to a bowl and top with the broccoli, avocado, cucumber, chia, flax and pumpkin seeds.
Add the grated ginger, turmeric and chopped herbs.
Drizzle generously with the Lemon-Ginger Dressing (made by simply whisking the ingredients together)
If you want a more soothing, warm effect, pour a few tablespoons of warm water or warm broth over the bowl and stir gently.