Spring into Spring Nourish Bowl
Spring is my absolute favourite time of the year. The days get longer, nights get warmer & new blooms appear, colouring the landscape in magnificent hues.
Spring is a great time to get in shape, to shed those extra unwanted winter kilos & to rebuild the immune system after the cold/flu season.
Our Spring into Spring Nourish Bowl offers a lunch or dinner packed with goodness, healing gut-health properties & fresh textures.
The bowl is:
- High in Vitamin C
- High in Vitamin A
- High in Fiber
- High in Protein
- Low Carb
- Gluten Free
Quinoa Nourish Bowl
Serves 3- 4
1 cup uncooked quinoa
1 tsp. sea salt
1 bunch asparagus
1-2 ripe avocado(s)
2 cups frozen peas [or fresh if available]
1 punnet of snow pea sprouts
2 spring onion
1 jar of Byron Bay Peace, Love & Vegetables – Super- Kraut Kimchi or Green [available at all good healthy food stores]
Fresh Yogurt-Dill Dressing (recipe below)
1. Rinse quinoa well, drain and add to a pot with 2 cups of water and salt.
Bring to a boil, cover and reduce to simmer until water is absorbed, 15-20 minutes. Zest 1 lemon into the pot, fluff with a fork and set aside.
2. While the quinoa is cooking, prep the vegetables. Grill or steam the asparagus. Add the peas to the pot of quinoa 3-4 minutes before cooking time is up to steam them. Slice avocado and spring onion. Make dressing.
3. To serve, place ¼ of the cooked quinoa in a large bowl, add all veggies as desired, including the Super-Kraut, drizzle with dressing and a squeeze lemon juice. Season to taste. Enjoy.
Makes approx. 1 cup
2/3 cup cow, goat or sheep plain yogurt – greek style, unsweetened
1 clove garlic, finely grated
1 tablespoon dried dill
2 tablespoons lemon juice [fresh is best]
2 tablespoons olive oil
Optional -1 teaspoon of honey or maple syrup
a pinch of sea salt to taste
If need to thin out – use filtered water
1. Whisk all the ingredients together in a bowl, adding the water if a thinner consistency is desired.
Leftovers will last up to 3 days in the fridge in an airtight container.