Greens Bowl With Garlic Quinoa | Donna Hay

Ingredients

• 3 zucchinis (courgettes), shredded using a julienne peeler
• 1 avocado, deseeded and cut into quarters
• 400g snow peas (mange tout), blanched and halved
• 300g labne or soft feta
• ⅓ cup (55g) toasted pepitas (pumpkin seeds), chopped
• 2 tablespoons extra virgin olive oil
• 4 cloves garlic, sliced
• 5 cups (700g) cooked quinoa
• ⅓ cup (6g) dill leaves, chopped
• sea salt and cracked black pepper
• 4 stalks kale, stems removed, roughly chopped and blanched
• 1 cup (250g) plain thick yoghurt
• 1 cup (24g) flat-leaf parsley leaves
• 1 cup (16g) mint leaves
• ½ cup (8g) coriander leaves
• 3 green onions (scallions), chopped
• 1 avocado, deseeded and roughly chopped
• ½ cup (125ml) water
• ⅓ cup (80ml) lemon juice