Step 1

Prepare quinoa. Rinse quinoa and prepare according to packet instructions. (Or, cook by the absorption method - 1 cup of water for 1/2 cup quinoa, cooked covered at a gentle simmer for 12-15 minutes til fully absorbed).

Step 2

Prepare vegetables. Lightly steam the broccoli and zucchini and set aside to cool.

Step 3

Make the avo-pea smash. If using frozen peas, lightly steam/microwave/boil them til thawed and soft, allow to cool slightly and then place in a bowl with the avocado. Squeeze in the juice of 1/2 lemon. Mash together. Season with a touch of salt. Set aside.

Step 4

Make the dressing. Whisk together the tahini, olive oil, juice of 1/2 lemon and rice malt syrup with a few tablespoons of water until it is a smooth, runny consistency. Season with salt and pepper as desired.

Step 5

Assemble the bowls. Divide up the quinoa, then the salad leaves and steamed vegetables, then the avo-pea smash, then the seeds. Season with salt and pepper, chilli flakes (optional) and then drizzle over the dressing. Serve.