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


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.


Cheers, Y’all! 


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