Skip to main content
Moroccan Bowls with Dried Apricots & Lemon Cumin Dressing
2 Serving Lunch

Moroccan Bowls

with Dried Apricots & Lemon Cumin Dressing

Tags: Gluten-Free, Soy-Free, Quick and Easy
SERVINGS
2
PREP & COOK TIME
5 min
CALORIES
410
FAT
19g
CARBOHYDRATES
64g
PROTEIN
11g

View Full Nutrition Label


Get Recipes Delivered

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
SERVINGS
2
PREP & COOK TIME
5 min
CALORIES
410
FAT
19g
CARBOHYDRATES
64g
PROTEIN
11g

View Full Nutrition Label


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.

SIMILAR RECIPES