We were overjoyed to come across The Spring Abundance Bowl created by My New Roots, as it fully takes advantage of spring seasonal produce in BC. For those who strive to eat local, this salad will allow you to shop your local BC farmers market for almost all of the ingredients used. Asparagus and chives are in full force, and radishes and peas will be in season in the coming months.
It’s important to eat local for three main reasons:
- It reduces your carbon footprint as food doesn’t have to travel far distances, burning fossil fuels.
- It helps support farmers and the local economy.
- It’s healthier as it’s generally hormone and GMO free!
Eat Local with The Spring Abundance Bowl
- 1 cup quinoa, soaked if possible
- 1 tsp. sea salt
- 1 bunch asparagus (approx. 20 spears)
- 2 cups shelled peas (frozen are fine if it’s what is available to you)
- 2 spring onion (or in-season chives)
- 1-2 ripe avocado(s)
- sprouts of your choice (I chose pea sprouts, but any kind will work)
- 1 organic lemon
- 1 batch Yogurt-Dill Dressing (See Full Recipe)
- 1 batch Quick-pickled Radish (See Full Recipe)
- Rinse quinoa well, drain and add to a pot with 1 ¾ cup water (2 cups if not soaked) and salt. Bring to a boil, cover and reduce to simmer until water is absorbed, 15-20 minutes. Zest 1 lemon into the pot, fluff with a fork and set aside.
- While the quinoa is cooking, prep the vegetables. Grill or steam the asparagus. Shell the peas (if you want to steam them, add them to the pot of quinoa 3-4 minutes before cooking time is up). Slice avocado and spring onion. Make dressing.
- To serve, place ¼ of the cooked quinoa in a large bowl, add all veggies as desired, including the pickled radish, drizzle with dressing and a squeeze lemon juice. Season to taste. Enjoy.
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