This delicious power bowl bursting with fresh herbs and vegetables is so refreshing I have made it for lunches for the past two weeks straight! It has the perfect balance of crunch, chew, pop, tang, bitter and sweet.
Quinoa is an ancient grain native to the Andean region of Peru, Bolivia, and Ecuador, that has the health benefits of a whole grain but is actually a seed. Quinoa is a carbohydrate I often recommend in place of white rice, pasta, and breads as it offers fiber, protein and a variety of micronutrients and is gluten free. You can easily prep for the week, and cook up a big batch of quinoa to mix into a variety of fresh and filling salads, wraps and burgers.
This recipe is just a guide - be creative and mix and match your favorite vegetables, seeds and vinaigrettes!
YIELD: 4-6 servings TOTAL TIME: 20 minutes
INGREDIENTS:
1 cup quinoa uncooked
1 bunch of asparagus, cut into 1 inch pieces
1 bunch of radishes, thinly sliced
3 green onions, sliced
2 cups of green cabbage, very thinly sliced
1 avocado
1 cup chopped fresh herbs: I used mint, basil and parsley
3 Tablespoons olive oil
1 1/2 Tablespoons red wine vinegar
1 teaspoon honey
1/4 cup sunflower seeds
6 ounces goat cheese (optional)
salt and pepper to taste
METHODS:
Saute quinoa in small saucepan for 3-4 minutes. Add 1 3/4 cup water and bring to boil. Cover, reduce to low and simmer for 10 minutes or until all liquid is absorbed. Turn off heat and fluff with fork. Transfer quinoa to a cookie sheet and spread out to cool.
In separate sauce pan, bring salted water to boil and add asparagus. Cover pan and cook 6 minutes until just cooked but still firm. Transfer to cookie sheet to cool with quinoa.
In large bowl, combine all remaining ingredients except seeds and goat cheese. When quinoa and asparagus have cooled, add them to the bowl. Top with sunflower seeds and goat cheese (optional). Toss lightly to combine and serve.
NUTRITION FACTS:
Calories 266 / Carbs 28 g / Fat 15 g / Sat Fat 1.7g / Protein 7g / Fiber /
