Spring Veggie Quinoa Bowl

2 c quinoa and rice mixture cooked (3:1)

2 large carrots

1 lemon

pinch of lemon zest

2-3 c cut green beans

1 c chickpeas

2 tbsp dijon mustard

2 tbsp avocado oil

2 tbsp coconut oil

1 onion

4 cloves garlic

8 chopped garlic scapes

3/4 c chopped pistachios

1 tsp pure maple syrup

Himalayan salt

pepper

1/3 tsp dill weed

 

Cook the rice and quinoa mixture with vegetable broth and a pinch of salt.

Cut garlic first and let it sit for 10 minutes. add coconut oil to the pan and saute onion,  carrots, green beans on medium heat for 10 minutes. Add chickpeas, garlic, garlic scapes and saute for another 5 minutes. In a bowl mix lemon, lemon zest, avocado oil, dijon mustard, maple syrup, dill weed, salt, and pepper to make the dressing. Mix veggies, rice/quinoa mixture, dressing and chopped pistachios.

DSCF1057

Cheers, Y’all! 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s