Packed with protein, this is the perfect post or pre training lunch.

PREP TIME • 30 minutes

MAKES • 4 portions • 9 ingredients • 4 optional boosters • 2 steps

INGREDIENTS • Egg (free range organic preferred) • Quinoa (1 cup) • Green salad mix • Crisp veggies – radish, carrot, kohlrabi, cabbage • Mixed nuts or seeds – hemp, sunflower, pumpkin, almonds, hazelnuts • Spring onions / scallions • Parsley – Italian is best • Salt – Himalayan / sea salt • Garlic cloves (6) • Black pepper • Lemon • Olive oil – extra virgin • Basil leaves • Apple cider vinegar

STEP 1: QUINOA • Rinse quinoa thoroughly. Add 1 cup of quinoa, 2 cups of water and a pinch of salt to a saucepan. Bring to the boil and simmer for 15 minutes with the pan covered. After 15 minutes remove from heat and let stand for 5/10 minutes. Then fluff with fork.

STEP 2: THE DRESSING • In a bowl combine 2 large cloves of garlic, 1tsp of salt, 4-6 cracks of black pepper, juice of 2 lemons. Stir these then stir with ¼ cup of olive oil.

STEP 3: PESTO • In a blender / nutribullet combine 4 chopped garlic cloves, ½ cup basil leaves, ½ cup of chopped parsley, juice of 2 lemons, ½ cup of pumpkinseeds, 1tsp apple cider vinegar, 1tsp salt and 1/3 cup of olive oil. Blend until smooth.

STEP 4: THE EGG • Boil eggs to your preference, and set aside in a bowl of cold water before peeling.

STEP 5: BUILD YOUR BOWL • Combine the quinoa, green salad leaves, chopped fresh veggies and spring onions/scallions into a bowl, add pesto and mixed nuts and seeds. • If you have made the garlic dressing add this for added flavor

This recipe was created by kure pdx