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Moroccan Bowls

with Dried Apricots & Lemon Cumin Dressing

lunch

10 minutes or less Seasonal Menu Spring Recipes Summer Recipes Gluten-Free Soy-Free Grain Bowl Salad Leafy Greens Lunch One bowl Quick and Easy Winter Recipes Nuts
SERVINGS
2
PREP & COOK TIME
5 min
CALORIES
410
FAT
19g
CARBOHYDRATES
64g
PROTEIN
11g

MAIN INGREDIENTS

  1. 6 oz precooked quinoa
  2. 4 oz dried apricots
  3. 1 avocado
  4. 1 garlic clove
  5. 1 lemon
  6. ¼ cup sliced almonds
  7. ½ tsp ground cumin
  8. 1 romaine heart
Allergens: tree nuts
Nutrition

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.