Nourish
THIS RECIPE IS SPRING IN A BOWL, AND WE CAN’T STOP MAKING IT
Every season has its go-to recipe, and ever since spring landed we’ve been making this one on a loop. Created by Andrea Bemis, author of Dishing Up the Dirt and owner of Tumbleweed Farm in Hood River, OR, the dish is packed with produce that’s at peak freshness and herbs that give it a flavor punch. The quinoa and beans add heft and protein, which will give you sustained energy and help you feel fuller longer. Use the recipe as a guide, and experiment with swapping in different produce as the seasons change.
SPRING NOURISH BOWL
INGREDIENTS
1 cup dry quinoa
2 Tbs. olive oil
1 bunch asparagus, ends trimmed
2 cups sugar-snap peas
4 medium-size turnips, sliced into ½-inch cubes
1 cup cooked white beans (navy, cannelloni, butter beans, etc.)
2 radishes, thinly sliced
Handful of fresh dill, parsley, and dandelion greens for topping
1/4 cup tahini
1/4 cup water
2 Tbs. fresh lemon juice
1 tsp. lemon zest
1 clove of garlic, minced
1/4 cup parsley, minced
1/4 cup dill, minced
Pinch of cayenne pepper
1/4 tsp. fine sea salt
INSTRUCTIONS
- Place 1 cup quinoa with 2 cups water in a medium saucepan. Bring to a boil. Reduce heat to low, cover, and cook until quinoa has absorbed all the liquid and can easily be fluffed with a fork, about 15 to 18 minutes.
- Preheat the oven to 425F. Cover a baking sheet with parchment paper or tin foil. Toss the asparagus, sugar snap peas, and turnips with the olive oil. Place on the prepared baking sheet and roast in the oven until lightly browned and tender, about 15 minutes. Toss veggies halfway through cooking.
- Make the dressing by whisking the last nine ingredients (tahini through sea salt) together until smooth. For the smoothest consistency, use an immersion blender or a food processor.
- Divide the quinoa, veggies, beans<, and radishes between four bowls. Drizzle with dressing and top with a handful of fresh herbs. Season to taste with salt and pepper.
Note: Extra dressing can be stored in an airtight container in the fridge for up to one week.
Want more healthy spring recipes? See them all here!
Every season has its go-to recipe, and ever since spring landed we’ve been making this one on a loop. Created by Andrea Bemis, author of Dishing Up the Dirt and owner of Tumbleweed Farm in Hood River, OR, the dish is packed with produce that’s at peak freshness and herbs that give it a flavor punch. The quinoa and beans add heft and protein, which will give you sustained energy and help you feel fuller longer. Use the recipe as a guide, and experiment with swapping in different produce as the seasons change.
SPRING NOURISH BOWL
INGREDIENTS
1 cup dry quinoa
2 Tbs. olive oil
1 bunch asparagus, ends trimmed
2 cups sugar-snap peas
4 medium-size turnips, sliced into ½-inch cubes
1 cup cooked white beans (navy, cannelloni, butter beans, etc.)
2 radishes, thinly sliced
Handful of fresh dill, parsley, and dandelion greens for topping
1/4 cup tahini
1/4 cup water
2 Tbs. fresh lemon juice
1 tsp. lemon zest
1 clove of garlic, minced
1/4 cup parsley, minced
1/4 cup dill, minced
Pinch of cayenne pepper
1/4 tsp. fine sea salt
INSTRUCTIONS
- Place 1 cup quinoa with 2 cups water in a medium saucepan. Bring to a boil. Reduce heat to low, cover, and cook until quinoa has absorbed all the liquid and can easily be fluffed with a fork, about 15 to 18 minutes.
- Preheat the oven to 425F. Cover a baking sheet with parchment paper or tin foil. Toss the asparagus, sugar snap peas, and turnips with the olive oil. Place on the prepared baking sheet and roast in the oven until lightly browned and tender, about 15 minutes. Toss veggies halfway through cooking.
- Make the dressing by whisking the last nine ingredients (tahini through sea salt) together until smooth. For the smoothest consistency, use an immersion blender or a food processor.
- Divide the quinoa, veggies, beans<, and radishes between four bowls. Drizzle with dressing and top with a handful of fresh herbs. Season to taste with salt and pepper.
Note: Extra dressing can be stored in an airtight container in the fridge for up to one week.
Want more healthy spring recipes? See them all here!
