Alternative Vegan by Marie Reginato

Author:Marie Reginato
Language: eng
Format: epub
Publisher: Page Street Publishing
Published: 2017-10-06T04:00:00+00:00

Crunchy Asparagus and Snow-Pea Quinoa Bowl with Arugula Pesto

This recipe pretty much sums up the idea of a Buddha bowl. And if you’re asking “Why is it called a Buddha bowl?” Well, I honestly have no idea, but I guess we can Google that later … but after we make this bowl.

It is simple—steam a whole bunch of veggies until crispy, not cooked. Then, smother them in a peppery arugula pesto. And that, my friend, is how you use up all your leftover veggies and pesto, and turn them into a Buddha bowl. If you’re serving this to a meat lover, go heavy on the pesto and nutty quinoa, bulking up the salad into one incredibly delightful meal.

SERVES 3–4 / V, GF

For the salad

½ cup (110 g) black quinoa or black rice

½ bunch of asparagus

2 small carrots

½ cup (75 g) snow peas or sugar snap peas, cut in half

⅓ cup (50 g) frozen peas

½ tsp sea salt

Handful of hazelnuts, chopped, for topping (optional)

For the arugula pesto

1 cup (115 g) walnuts

3 tbsp (45 ml) olive oil

3 cups (60 g) arugula

1 cup (30 g) spinach

Juice of 1 lemon

2 tbsp (30 ml) water

Sea salt

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