For lunch we prefer vibrant colours, textures and purposeful ingredients.
The beyond the breakers bowl created for weMove by @kurepdx contains greens and crunchy things that us simple and fully loaded with plant based proteins, oils and fats to keep you nourished and fuelled throughout the afternoon.
Egg – Free range
Quinoa (1 cup)
Green salad mix
Crisp veggies – radish, carrot, kohlrabi, cabbage
Mixed nuts or seeds – hemp, sunflower, pumpkin, almonds, hazlenuts
Spring onions / scallions
Parsley – Italian is best
Salt – Himalayan / Sea Salt Garlic Cloves (6) -
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
Combine 2 large cloves of garlic, 1tsp of salt, 4-6 cracks of black pepper, juice of 2 lemons. Stir these then stir with 1⁄4 cup of olive oil.
STEP 3: PESTO
In a blender / nutribullet add 4 chopped garlic cloves, 1⁄2 cup basil leaves, 1⁄2 cup of chopped parsley, juice of 2 lemons, 1⁄2 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 flavour.