This month we’ve been pinching recipes from our favourite food blogs. Last week Aimee-lee gave us Deliciously Ella’s tasty bean stew, but with the first signs of spring in the air, I couldn’t help embrace spring veggies like a much missed old friend.
This week’s recipe, slightly tweaked, comes from My New Roots and is a big bowl of spring wonderfulness, sure to leave you feeling like a daisy.
Spring Abundance Bowl
You will need:
125g quinoa, soaked if possible
1 tsp. sea salt
1 bunch asparagus, approx. 20 spears
250g shelled peas: frozen are fine if, it’s what is available to you
2 spring onion
1-2 ripe avocados
Sprouts of your choice: I chose pea sprouts, but any kind will work
Dill dressing: chop dill, mix into natural yogurt, voilà!
Pickled veg, if they’re in the cupboard
One. Rinse quinoa well, drain and add to a pot with 1 ¾ cup water (2 cups if not soaked) 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.
Two. While the quinoa is cooking, prep the vegetables. Grill or steam the asparagus. Shell the peas (if you want to steam them, add them to the pot of quinoa 3-4 minutes before cooking time is up). Slice avocado and spring onion. Mix your dill and yogurt together, squeeze some lemon in if you’re feeling zesty.
Three. To serve, place ¼ of the cooked quinoa in a large bowl, add all veggies as desired, including some pickled veg if you’ve got them, drizzle with dressing and a squeeze lemon juice. Season to taste. Enjoy.
Original recipe and image by Sarah Britton of My New Roots. Sarah's debut book, My New Roots: Inspired Plant-Based Recipes for Every Season is out now and published by Macmillan.