Spring Prosperity Bowl

Spring is here! It feels like such a strange time right now with so much uncertainty, but it is still so important to keep yourself motivated, energized and properly nourished daily. This will look different for everyone.

I wanted to share this recipe to welcome in spring but also to just give some inspiration for what meals have the potential to look like. This recipe is so simple and the beauty of it is that you can sub things out, add things in, and it will always be a super flavourful, nutritious, plant based dish to introduce into your meal planning.

Not only is this recipe packed with loads of nutrients and beneficial fibre, it also includes a wonderful plant-based protein source, quinoa. I love quinoa for its versatility and how easy it is to prepare. It has a fluffy texture with a nutty flavour and is less starchy than other grains and grain products like rice and pasta, although they are equally delicious!

It is important to rinse and even soak your quinoa overnight before you cook it, because quinoa possesses a bitter coating called saponins which are also found in many beans and legumes and are used as a protective mechanism. By rinsing your quinoa in cold water, these saponins are reduced and by soaking your quinoa, you make the grain more bioavailable. This means that your body will be able to break down the food more efficiently and have richer access to the nutrients that we need.

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Ingredients:

  • 1 cup quinoa (rinsed, soaked, and cooked)

  • 1/2 cup Purple cabbage (shredded)

  • 4-5 Radishes (thinly sliced)

  • 1 Zucchini (cut into pieces)

  • 1/2 cup Sprouts or Microgreens

  • 6-8 stalks of Asparagus (steamed)

  • 1 Avocado (sliced)

  • 1/4 cup of Chickpeas (canned or cooked)

  • Parsley for garnishing

  • Creamy Hemp Dressing (Recipe can be found in archives)

  • Tahini to drizzle (optional)

Directions:

  • Rinse your quinoa in cold water and let soak overnight. In the morning, cook quinoa (1 part uncooked quinoa to 2 parts water with a pinch of salt and 1 tsp of olive oil or avocado oil)

  • Start prepping your veggies: thinly shredding/slicing your red cabbage and your radishes.

  • Steam asparagus after ends have been trimmed (tip: use the snap technique for breaking off the ends of asparagus stalks. The trick is that it will break where it needs to break so you can avoid gnawing on a chewy piece of asparagus. It works like a charm every time!)

  • In a large serving dish, lay a bed of quinoa and top with your prepared veggies, sprouts, and chickpeas.

  • Drizzle your Hemp dressing on top, in addition to your tahini and parsley and toss like you would a salad.

  • Serve and enjoy!

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Jess