Bowl of quinoa with spring vegetables and mulberries

Spring Quinoa Bowl Recipe

Celebrate springtime’s fresh flavors with this light and bright entrée. May be enjoyed hot or at room temperature.

INGREDIENTS

1 cup uncooked Quinoa
2 cups Water
3 Tbsp Olive Oil
2½ cups Leeks, thinly sliced 
2 cups frozen Peas, defrosted
2 cups (packed) Curly Kale, finely chopped
1/3 cup Navitas Organics Mulberries
1 tsp freshly grated Lemon Zest
3 Tbsp fresh Lemon Juice
3 Radishes, sliced paper-thin
3 Tbsp Fresh Mint, minced
Edible Flowers, for garnish (optional)
Sea Salt
Cracked Black Pepper

DIRECTIONS

Combine the quinoa and water in a saucepan. Bring to a boil, then reduce heat and simmer, uncovered, for 15 minutes or until all the water has evaporated. Remove from heat and let stand for 5 minutes, then fluff with a fork and transfer to a large mixing bowl.

In a large sauté pan, heat the oil over moderate-high heat. Add the leeks, season with salt and pepper, and cook for 4-5 minutes until bright green and wilted. Add the peas and cook for 1-2 minutes longer. Mix in the kale until just wilted, about 30 seconds. Transfer the mixture to the bowl with the quinoa. Add the Mulberries, lemon zest, lemon juice, radishes and mint, season with salt and pepper to taste, and toss well.

Transfer to serving bowls and garnish with edible flowers if desired.
Makes 4-6 servings

 

Submitted by Julie Morris | Luminberry
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Image of Spring Quinoa Bowl Recipe

Spring Quinoa Bowl Recipe

Julie Morris | Luminberry

Servings

4-6

Celebrate springtime’s fresh flavors with this light and bright entrée. May be enjoyed hot or at room temperature.

Ingredients

  • 1 cup uncooked quinoa

  • 2 cups water

  • 3 Tbsp. olive oil

  • 2½ cups leeks, thinly sliced 

  • 2 cups frozen peas, defrosted

  • 2 cups (packed) curly kale, finely chopped

  • ⅓ cup Navitas Organics Mulberries
  • 1 tsp freshly grated Lemon Zest

  • 3 Tbsp. fresh lemon juice

  • 3 radishes, thinly sliced

  • 3 Tbsp. fresh mint, minced

  • Edible flowers, for garnish (optional)

  • Sea salt

  • Cracked black pepper

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Directions

  1. Combine the quinoa and water in a saucepan. Bring to a boil, then reduce heat and simmer, uncovered, for 15 minutes or until all the water has evaporated. Remove from heat and let stand for 5 minutes, then fluff with a fork and transfer to a large mixing bowl.

  2. In a large sauté pan, heat the oil over moderate-high heat. Add the leeks, season with salt and pepper, and cook for 4-5 minutes until bright green and wilted. Add the peas and cook for 1-2 minutes longer. Mix in the kale until just wilted, about 30 seconds.

  3. Transfer the mixture to the bowl with the quinoa. Add the mulberries, lemon zest, lemon juice, radishes and mint, season with salt and pepper to taste, and toss well.

  4. Transfer to serving bowls and garnish with edible flowers if desired.
Servings: 4-6
Submitted by:

Julie Morris | Luminberry