INGREDIENTS:

• 1 cup of cooked quinoa 
• 1 lemon 
• 1 tomato
• 1/2 of chopped herbs (I used a mix of parsly and basil) 
• 1 cup of roast sweet potato/ pumpkin 
• 2 large handfuls of baby spinach 
• 1 clove / tsp of crushed garlic 
• 1 tbsp of coconut oil 
• 1 tsp of Celtic/ pink salt
• 1 tsp of pepper
• 2 Tbsp of sesame seeds (optional) 
• Avocado for topping (optional) 

METHOD:

1. Zest 1/2 the lemon. Place zest in large bowl. 
2. Add quinoa, tomato, herbs and roast veggies.
3. Heat coconut oil over medium heat. Add spinach and garlic. Sauté 1 minute.
4. Add spinach to bowl, along with any extra oil in the pan.
5. Add the juice from the whole lemon, salt, pepper and sesame seeds if using. 
6. Top with avocado and serve.