Ingredients:
1 bunch asparagus
1 cup of Brussels sprouts
2 cups quinoa, cooked
½ avocado, seeded and cubed
1 tablespoon raw apple cider
½ cup cilantro
½ teaspoon turmeric powder
¼ teaspoon paprika
Pinch of pepper
Preparation:
1. Steam asparagus and Brussels sprouts until tender.
2. In a bowl mix quinoa, avocado, apple cider, cilantro and spices.
3. For serving, distribute asparagus and sprouts on a plate and drizzle with olive oil. Then place quinoa mixture in the center.
Recipe by Wendy Alfaro – http://foodandspiritprofessional.com
