Spring Veggie & Quinoa Bowl Recipe by Emily Fiffer

My bud Emily Fiffer (Daily Candy editor and Fête creator) knows her way around a farmers market. I once went with her to Green City Market, and she actually knew the farmers and vendors by name. I thought that was pretty cool. We know the name of the people that cut our hair and deliver our mail… why not get to know the people that make our food too? And now that so many farmers markets are opening up for the spring/summer season, I thought she would be a perfect resource on what to buy and, more importantly, what to make with the stuff once you’ve bought it. 

Here’s Emily:
Spring in Chicago is my favorite season. Things are being reborn – it’s all about the yang (or so my acupuncturist says). For me, eating seasonally is one of the most pleasurable parts of life. I try to do it year-round, but sometimes the thought of eating one more spaghetti squash makes me want to punch someone in the face. I’m much less violent when the seasons turn and I’m able to eat entirely from market to table. (Last year I didn’t enter a grocery store from April through October – completely by accident. Between my pantry and weekly market runs, I was good to go. I spent less money and felt better than I probably ever have.)

I look forward to the outdoor Green City Market like an 8-year-old waiting for her birthday; it never fails to disappoint. This past Saturday, I stocked up on just about everything I could get my hands on, from rainbow chard and hearty spinach to garlic flowers and spring onions. Purple asparagus and edible ferns, too.

A lot of friends of mine avoid the market because they get overwhelmed. My advice: Be confident that regardless of what you pick up, you’ll be able to make something delicious. There’s no need for a plan – nature plans it for you, by offering what’s available.

This dish is quick (10 minutes), healthy, and totally open to substitution (cabbage, scallions, kale, avocado – I cannot live without avocado. Thanks, California.). Feel free to play around. It’s virtually impossible to screw up. And if you ever need a market partner in crime, call me.

{ Spring Veggie & Quinoa Bowl }

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)

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.

OPP Tips: 

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.

And here’s a great little video on how to properly clean and cut a leek from Dani Spies of Clean & Delicious.