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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