Spring Abundance Bowl

This Spring Abundance bowl is a vegetarian bowl made up of quinoa, French du Puy lentils, Chioggia beets, avocado, goat cheese and homemade Meyer lemon and shallot dressing.

Course Salad

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings Servings

Calories 662kcal

Author Aysegul Sanford

Ingredients

For The Meyer Lemon and Shallot Dressing:

1 shallot peeled and minced
Zest of 1 Meyer lemon or regular lemon
1 ½ tablespoon Meyer lemon juice freshly squeezed
½ teaspoon salt
1 teaspoon Dijon mustard
3-4 tablespoons extra virgin olive oil

For The Bowl:

1 cup quinoa rinsed well
½ teaspoon salt
1 cup French du Puy lentils picked over and rinsed
1 clove garlic minced
1 small bay leaf
4 ounces goat cheese crumbled
1 ripe avocado cut into small cubes
1 cup pea shoots or arugula or any other greens you can get
1 small yellow or Chioggia beet thinly sliced
1 tablespoon hemp Seeds optional

Instructions

To make the dressing: Mix together all the ingredients in a jar (or bowl), cover with a lid, and let it sit in the fridge while you are working on getting the bowl ingredients ready.
To make the quinoa: Place quinoa in a small saucepan (with a tight fitting lid) with 1 ¾ cup water and salt over medium-high heat. Bring it to a boil and turn down the heat to low. Put the lid on and cook until all the water is absorbed, 12-14 minutes.
To cook the lentils: Place lentils in a small saucepan. Cover with two inches of water. Add in the garlic and bay leaf. Cook for 20-25 minutes over medium heat. Fish out the bay leaf and garlic, drain, and set aside.
To assemble: Divide the warm quinoa and lentils amongst 4 bowls. Top each bowl with goat cheese, avocado, and pea shoots. Drizzle with the dressing. Garnish with a few slices of beets and sprinkle with hemp seeds, if using. Serve immediately.

Notes

* To save on time, you can make the dressing and cook the quinoa and lentils a few days in advance.

Nutrition