A few months ago I took a wonderful class in San Diego with a business called Veg-Appeal. It was incredibly informative and we ate ahhhh-mazing food! This was one of my favorite recipes from Veg-Appeal and I wanted to share it with you (with their permission, of course!). It may look like a lot of work, but it really isn’t, and it is SOOOO worth it!
Quinoa Power Bowl with Tangy Lemon-Herb Dressing
- 4 cups Mixed baby greens, chopped
- 1/2 cup Red cabbage, chopped
- 1/2 cup Cucumbers, chopped
- 1/2 cup Cherry tomatoes, halved
- 1 cup Cooked great northern beans, rinsed and drained
- 2 tbsp Smoky Maple “Baco Bits” or your favorite nut or seeds, toasted or raw
- 2 cups Anti-inflammatory Quinoa, cooled
- 1/2 Avocado, cubed or sliced
- 2 tbsp Pomegranate seeds (if in season) or chopped apple or soaked/drained dried cranberries
- 1/2 cup Tangy Lemon-Herb Dressing (see below)
Smoky-Maple “Baco Bits”
- 1 cup Raw Pumpkin seeds, sunflower seeds or chopped nuts
- 1/2 tbsp Liquid Smoke
- 1/2 tbsp Tamari, Braggs Liquid Aminos, or soy sauce
- 1-1-1/2 tsp Maple Syrup
- 1/2 tbsp Apple Cider Vinegar
- 1 cup Quinoa, rinsed, drained well
- 2 cups Low-sodium vegetable broth, or water
- 1/4 tsp Salt
- 1/2 tsp Turmeric
- Black pepper, to taste
Tangy Lemon -Herb Dressing
- 1/4 cup Dates, pitted and soaked (about 3 large or 6 small)
- 1/2 cup Water
- 1 small Zucchini, chopped (this thickens and extends the dressing without adding additional fats and calories)
- 2-4 medium cloves Garlic
- 1/3 cup Lemon juice
- 2 teaspoons Chia seeds
- 1/4 cup Tahini
- 1/2 teaspoon Turmeric
- Black pepper to taste
- 1/2 cup Nutritional yeast
- 1/2 tsp Salt or 1 tbsp light miso
- 1/4-1/2 cup loosely packed Fresh herb, or a mix of herbs (parsley, cilantro, basil, scallions, oregano, for example, going lighter on stronger flavors like oregano and basil)
Prepare the Smoky-Maple “Baco Bits”
- Preheat the oven to 350 degrees F and prepare a baking sheet with parchment paper.
- Add all of the ingredients in a small bowl. Marinate the nuts/seeds for about 10 minutes, stirring occasionally.
- Place them on a single layer on the prepared baking sheet and bake for 8 minutes. Remove from oven, stir and place back in the oven to bake for 3 more minutes, or until getting a little browned and crispy-they will crisp up further as they cool.
Prepare the Anti-Inflammatory Quinoa
- Bring all of the ingredients to boil in a medium saucepan. Stir well. Reduce the heat to a low-simmer. Cover and continue to cook for 15 minutes.
- Fluff the quinoa with a fork, replace the cover and let cool.
Prepare the Tangy Lemon-Herb Dressing
- Soak the dates in the water for about 1/2 hour, using warm water if you are in a hurry. Do not drain.
- Add the water and dates to a blender along the rest of the ingredients, and blend.
- Add more liquid (water or lemon juice) to achieve the desired consistency.
Serve, or refrigerate for up to one week, adding more lemon/water as it thickens over time.
Assemble the Power Bowl
- Toss the salad ingredients well in a large salad bowl. Drizzle on the dressing and toss to mix.
- Divide into two large salad bowl. Serve immediately, or chill for about an hour.
Click here for more information on Veg-Appeal.