We start by steaming quinoa until tender, and tossing it with chopped spinach and edamame. We roast sweet potato in sesame oil until golden brown. Then we toast a crunchy seedy mix of almonds, sesame and pepitas. We make a slightly sweet and salty dressing with ginger, soy, honey and lemon juice.
quinoa, edamame, spinach, sweet potato, sesame oil, olive oil, salt.
dressing: ginger, lemon juice, gluten free soy sauce, sesame oil, honey.
nuts: almonds, pepitas, sesame seeds.
CONTAINS:
Tree Nuts, Sesame, Soy.
MAY CONTAIN TRACES OF:
Peanuts, Gluten, Dairy, Shellfish, Fish, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
| INDIVIDUAL | SMALL | |
| ENERGY | 2939kj | 5878kj |
| PROTEIN | 25.7g | 51.5g |
| FAT TOTAL | 28.4g | 56.8g |
| - SATURATED | 3.1g | 6.3g |
| CARBS | 77.8g | 155.6g |
| - SUGARS | 15.6g | 31.3g |
| SODIUM | 1771.6mg | 3543.3mg |
Individual:
Serves one adult with salad leaves
Small:
Serves two adults with salad leaves
Serve with a handful of baby spinach leaves of rocket tossed through.
Frozen product. Once defrosted, consume within 48 hours.
Defrost fully, then place in a bowl with a handful of baby spinach leaves or rocket, drizzle over the dressing and sprinkle with nuts and seeds.
