2 Serving
Lunch
Moroccan Bowls
with Dried Apricots & Lemon Cumin Dressing
SERVINGS
PREP & COOK TIME
5 min
CALORIES
410
FAT
19g
CARBOHYDRATES
64g
PROTEIN
11g
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INGREDIENTS
- 6 oz precooked quinoa
- 4 oz dried apricots
- 1 avocado
- 1 garlic clove
- 1 lemon
- ¼ cup sliced almonds
- ½ tsp ground cumin
- 1 romaine heart
Allergens: tree nuts
SERVINGS
PREP & COOK TIME
5 min
CALORIES
410
FAT
19g
CARBOHYDRATES
64g
PROTEIN
11g
Get Recipes Delivered
INSTRUCTIONS
1
Prepare the produce
Make a small tear in the top of the quinoa bag and microwave for 1 minute. Halve the lemon. Peel and mince the garlic. Thinly slice the apricots. Halve the avocado and remove the pit. Slice the flesh. Roughly chop the romaine.
2
Serve
In a small bowl, combine the lemon juice, garlic, cumin, 2 tbsp olive oil, 1 tbsp water, and a pinch of salt and pepper. Divide the quinoa and chopped lettuce between 2 bowls. Top with sliced apricots, sliced avocado, and almonds. Drizzle with lemon cumin dressing.
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