This dish is loaded with fiber-rich quinoa, cancer-fighting broccoli, and antioxidant-packed sugar snap peas. Plus, it’s topped off with healthy fats from olive oil and trout!
Serves: 6 - 8 servings
Portion size: 2 tbsp
Prep time: 3 minutes
Cooking time: 5 minutes
Food processor/stick blender/blender Measuring cup & spoon
1 tin chickpeas (drained) 5 baby pickled beetroot ½ cup Liviana™ CBD-Infused Extra Virgin Olive Oil 2 tbsp lemon juice ¼ cup fresh herbs (thyme/parsley/basil) 2 cloves fresh garlic Salt and pepper to taste
- Add all the ingredients to a food processor and blend until smooth.
- Enjoy as a protein-packed and fibre-filled condiment.
The recipes provided on this website are intended to be used by healthy individuals who will still use some discretion when it comes to their personal needs and requirements. While we make every effort to ensure that the information we provide is accurate, we cannot guarantee that it is free from errors or omissions. It is the responsibility of the reader to check the ingredients and ensure that they are suitable for their specific dietary requirements. We recommend that you consult with a qualified healthcare professional if you are unsure of any allergies, sensitivities, or intolerances. Additionally, while we provide suggestions for ingredient substitutions, it is up to the reader to determine whether these substitutions are appropriate for their specific dietary needs.