The perfect light snack recipe – a proudly South African take on the Energy Bowl
100g red and white quinoa (or just use white)
Pinch of salt
1 South African Pink Lady apple, cored and sliced
1 South African Packham or William pear, cored and sliced
1 ripe avocado, peeled, pitted and sliced
100g Red Leicester cheese, cut into chunks
60g whole almonds
A few pomegranate seeds
Rinse the quinoa, put it into a saucepan and cover with double the volume of cold water.
Add a pinch of salt and cook gently for 10-15 minutes until tender. Drain in a sieve or colander and rinse with cold water to cool quickly.
Share the quinoa between 2 serving bowls and arrange the apple, pear and avocado slices on top with the cheese and almonds.
Sprinkle with pomegranate seeds, then serve.
Cook’s tip: Try Cheddar or Double Gloucester cheese instead of Red Leicester, and add a few seedless grapes if you like
Recipe provided courtesy of Beautiful Country Beautiful Fruit food blog.