courtesy of My New Roots
This is from a blog that happens to share our name. Lots of steps in the recipe, but you can use it as inspiration for your own creation. She is using many of the spring vegetables we are including in the bins right now!Abundance Bowl Ingredients
1 cup quinoa, soaked if possible
1 tsp. sea salt
1 bunch asparagus
2 cups shelled peas (frozen OK)
2 spring onion
1-2 ripe avocado(s)
sprouts of your choice (I chose pea sprouts, but any kind will work)
1 organic lemon
1 batch Yogurt-Dill Dressing
1 batch Quick-pickled RadishYogurt-Dill Dressing/Quick-pickled Radis
Yogurt-Dill Dressing- Makes about 1 cup
2/3 cup / 150ml goat or sheep yogurt
1 clove garlic, finely minced (use a microplane for best results)
3 Tbsp. chopped fresh dill (or 1 Tbsp. dried)
1 Tbsp. fresh lemon juice
1 Tbsp. olive oil
1 tsp. liquid honey or maple syrup
a few pinches sea salt (water to thin as necessary)
Quick Pickled Radishes (Makes a full 1-liter jar)
1 lb. / 500g radishes
1 cup apple cider vinegar
1 cup water
3 cloves garlic
2 tsp. maple syrup or liquid honey
2 tsp. sea salt
1 tsp. black peppercorns
1 liter (4-cup) jar with tight fitting lidMethod
- Prepare the Quick Pickled Radishes 24 hours in advance! Remove the stem end of radishes, and slice them into very thin pieces. Set aside. In a measuring cup, combine vinegar, water, maple syrup, and salt. Stir well to dissolve salt. Place a handful of radish at the bottom of the jar and add a few peppercorns and one clove of garlic. Continue to stack the radishes, peppercorns and garlic until you’ve reached the top of the jar. Pour the liquid over, completely covering the contents of the jar, discarding any leftovers. Place an airtight lid on the jar, and place in the fridge. Can be enjoyed 24 hours later, for up to three weeks.
- Day of: Rinse quinoa well, drain and add to a pot with 1 3⁄4 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.
- 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. Make dressing.
- Dressing: Whisk all ingredients together and add water to thin to desired consistency. Season to taste. Store leftovers in the fridge for 3 days.
- To serve, place 1⁄4 of the cooked quinoa in a large bowl, add all veggies as desired, including the pickled radish, drizzle with dressing and a squeeze lemon juice. Season to taste. Enjoy.