Bowl of vegetables and spring cereals

Ready for a spring clean that doesn’t involve baseboards or windows? After a cold winter full of hearty soups and stews, there’s nothing like spring vegetables to lighten your load.

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Our spring vegetable and grain bowl features ribbons of tender, sweet asparagus and baby carrots on a bed of fluffy quinoa. Radishes and jalapeños, plus a simple, light dressing of tahini, lemon juice, and garlic, add spiciness and spiciness, plus plenty of nutrients. This vegan dish makes a clean, light and tasty lunch or dinner, or even breakfast. Look for local greens and you’ll know spring has sprung.

Ingredients

  • 1 cup of quinoa
  • 3 tablespoons of tahini, well stirred
  • 3 tablespoons of water
  • 2 tablespoons of fresh lemon juice
  • 1 clove of small garlic, minced
  • 1/4 teaspoon kosher salt
  • 12 asparagus spears
  • 3 carrots
  • 6 radishes
  • 1 jalapeno, seeds removed if desired
  • 1/2 cup fresh parsley leaves

Indications

  1. In a medium saucepan, combine the quinoa with 2 cups water over medium-high heat and bring to a boil. Stir once, cover with an airtight lid and reduce heat to low. Cook for 15 minutes, until the water is absorbed. Remove from heat and fluff with a fork. Let stand, covered, for another 5 minutes.
  2. In a small bowl, whisk together the tahini, water, lemon juice, garlic, and salt.
  3. Using a vegetable peeler, peel the asparagus and carrots into long ribbons. Thinly slice the radishes and jalapeño.
  4. Divide the quinoa between bowls and add the vegetables. Drizzle with the seasoning and scatter the parsley leaves on top.

Nutritional information (per serving)

Makes 4 servings

Calories: 376
Total fat: 20 g
Saturated fats: 3 g
Proteins: 13 g
Carbohydrates: 39 g
Dietary fiber: 6 g
Sugar: 3 g
Added sugar: 0 g
Cholesterol: 0 mg
Sodium: 112 mg

Developed by Sara Quessenberry for Cleveland Clinic Wellness.

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