Products used in this recipe
Salt And Pepper Squid Buddha Bowl
Yield: 10 Servings
Yield: 10 Servings
A classic lunch time bowl with brown rice, peas and quinoa topped with salt & pepper squid sticks for crunch and flavour.
Instructions:
1. Cook frozen I&J Salt & Pepper Squid Sticks and frozen Edgell Peas following packet directions.
2. Combine brown rice, quinoa, peas and capsicum.
3. Arrange remaining ingredients in bowl and serve with squid sticks and grains. Garnish with sesame seeds, crispy onions and drizzle with dressing.
