Spring Veggie & Quinoa Bowl
2014-07-09 10:54:36
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Ingredients
- 1 leek (I like the dark and light parts, but add what you like), finely chopped
- 1 small head of bok choy, roughly chopped (leaves and stalks)
- 2 large leaves of rainbow chard, chopped (stalks, too!)
- Few stalks of asparagus, dense bottoms removed, then chopped (purple or green – purple is milder)
- 1/4 cup Cannellini beans (canned or soaked and boiled – up to you)
- 2 tbsp torn basil
- 1 tbsp minced chives
- ½ avocado, sliced
- ½ cup cooked quinoa, room temperature
- 1 tbsp coconut oil
- 1 tbsp toasted sesame seeds
- Sesame or walnut oil (optional)
- Garlic Cholula (optional; Sriracha is equally delicious, or skip the sauce entirely)
Instructions
- Heat coconut oil over medium-low heat. When it’s warm, add leeks. Stir until thoroughly coated. Sautee for two minutes, until leeks begin to soften. Add bok choy. Sautee for two more minutes, until vivid green. Add chard and sautee for another minute or so (you don’t want to overcook the chard if you can help it). Remove pan from heat. Spoon quinoa into a bowl that looks too big to eat from (it won’t be). Season to taste. Add contents of pan. Top with asparagus (yep, you can eat asparagus raw in the spring), avocado, beans, basil, chives, and sesame seeds. Drizzle with oil of choice, and Cholula, if you’re using. Season with salt and pepper. Gorge accordingly.
Notes
- If you aren’t a fan of oil, replace the coconut oil with veggie broth to cook the leeks and skip the drizzle at the end. This dish has so much flavor, you’ll be fine.
Jessica Murnane http://www.jessicamurnane.com/
