Third Beach Bowl Recipe

Cook Quinoa

Rinse quinoa under cold water. In a pot, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce to a simmer and cover for 15 minutes until water is absorbed. Fluff with a fork and set aside.

Roast Cauliflower

Preheat the oven to 400°F (200°C). Toss cauliflower florets in olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25-30 minutes until golden brown, flipping halfway through.

Prepare Cucumber Mint Purée

In a blender, combine diced cucumber, fresh mint, and a pinch of salt. Blend until smooth, adding a little water if necessary to reach desired consistency.

Prepare Compressed Cucumber

Using a mandoline, thinly slice cucumber and compress in a clean kitchen towel to remove excess moisture.

Prepare Candied Sunflower Seeds

In a small pan, heat sunflower seeds over medium heat with a bit of sugar until caramelized. Let cool.

Prep Fresh Ingredients

Slice avocado, radish, and gem tomatoes into bite-sized pieces.

In a large bowl, layer the cooked quinoa, fresh spinach, roasted cauliflower, chickpeas, compressed cucumber, sliced avocado, radish, and gem tomatoes.

Drizzle with green goddess dressing and top with candied sunflower seeds. Serve with cucumber mint purée on the side.