Quinoa is a tiny grain that has a slight nutty flavor and is gluten-free. You can get all kinds of varieties, including white, black, and red. Originating from South America, it's become very popular in recent years, particularly among vegetarians and vegans. Combined with greens and beans, quinoa makes a fast and fresh meal.
Ingredients
7 oz. quinoa
1 lb. curly kale or cavolo nero
3 lemons
6 oz. peas, fresh or frozen
1 bunch of tarragon or parsley, chopped
2 avocados
Instructions
Rinse the quinoa and cook according to the package instructions in salted water.
Meanwhile, tear the kale or cavalo nero leaves into small pieces and place in a large
bowl with a pinch of salt and the juice of half a lemon. Massage the leaves with your
hands for 2 to 3 minutes so the leaves soften.
Blanch the peas in boiling water for about 1 minute, then drain.
Slice the two remaining lemons in half and cook them for 5 to 6 minutes until
caramelized, cut side down, in a hot grill pan or nonstick skillet. This will caramelize the
skin and soften the flesh.
Peel and remove the pits from the avocados and slice the flesh.
When the quinoa is done, divide it between four bowls. Top with the kale, peas,
avocado, and tarragon or parsley. Add salt and freshly ground black pepper to taste
and drizzle over some olive oil. Serve with the grilled lemons.
Notes
Taken from Vegan in 7 by Rita Serano, published by Kyle Books. Photography by Laura Edwards.
Recipe by Chic Vegan at https://www.chicvegan.com/green-quinoa-bowls-vegan-in-7/