Spring Veggie Bowl

Make use of what’s  local and in season with this fresh and crunchy bowl full of GREEN! 

spring veggie bowl ingredients


⁃1 1/2 cups quinoa

⁃2 cups water

⁃1 bunch asparagus

⁃1 bunch radishes

⁃Fresh spinach

⁃1 bunch scallions (1/2 sliced; 1/2 for pesto)

⁃1/2 cup chopped raw almonds

Spring Pesto:

⁃1 cup basil

⁃1 cup arugula

⁃1/2 cup parsley

⁃2-3 cloves garlic

⁃1/2 cup raw pumpkin seed

⁃1/4 cup raw almonds

⁃1/2 bunch scallions

⁃2-3 tbsp water

⁃2-4 tbsp EVOO

⁃salt and pepper to taste

Spring Pesto

1. Combine all pesto ingredients in a food processor or high speed blender and blend. Set aside

2. Bring quinoa and water to a boil over medium heat. Reduce to a simmer for 15 minutes or until fluffy.

3. Steam radishes and asparagus (can use the steam from the quinoa!) for 4-5 minutes. Place in ice bath.

4. Chop raw almonds, set aside.

5. Place spinach in a bowl, top with quinoa, radishes, asparagus, pesto, and chopped almonds. For added protein add a hard boiled egg or chicken.

Recipe by Jenie Liberatore, Holistic Health Coach, MS Nutrition