Green Bowl Recipe
curly kale, broccoli, quinoa, golden raisins, pumpkin seeds & agave dressing
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Ingredients
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Vegetables
Grains
Fruits
Nuts & Seeds
Dressing
Method
Preparation of Ingredients
- 1
Prepare the Quinoa
Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the water is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
- 2
Prepare the Vegetables
Wash and chop 2 cups of curly kale into bite-sized pieces. Remove the tough stem from the kale. For the broccoli, cut 1 cup into small florets. Steam the broccoli for about 5 minutes until tender but still crisp, then set aside.
- 3
Prepare the Dressing
In a small bowl, whisk together 3 tablespoons of agave syrup, 2 tablespoons of olive oil, 1 tablespoon of lemon juice, and season with salt and black pepper to taste.
Assembly
- 4
Combine Ingredients
In a large bowl, combine the cooked quinoa, curly kale, steamed broccoli, and 1 cup of golden raisins. Toss gently to combine.
- 5
Add Dressing
Drizzle the prepared agave dressing over the combined ingredients and toss again to ensure everything is evenly coated.
- 6
Garnish and Serve
Sprinkle 1/4 cup of pumpkin seeds on top of the salad for added crunch. Serve immediately or refrigerate for up to an hour before serving.
