Spring Quinoa Bowl with Seasonal Veggies and Bright Green Chimmichurri Sauce

Inspired by Blender Girl and Julie Morris
Serves 4-6

Celebrate springtime’s fresh flavors with this light and bright entrée. Don’t let the number of ingredients in the sauce deter you. It is absolutely incredible and can be used with and on almost anything. You may want to consider doubling it! May be enjoyed hot or at room temperature.

Ingredients:

Sauce
¾ cup olive oil
1 cup flat leaf parsley
1 cup cilantro
2 Tbsp tarragon
2 Tbsp mint
1 tsp dried oregano
½ cup green onions (white and green parts)
4 cloves garlic
2 Tbsp freshly squeezed lemon juice
2 Tbsp freshly squeezed lime juice
1 tsp finely grated lime zest
½ tsp red pepper flakes
¾ tsp natural salt
1½ trsp red wine vinegar

Bowls
1 cup uncooked Quinoa
2 cups Water
3 Tbsp Olive Oil
2½ cups leeks, sliced thin
2 cups frozen peas, defrosted
1 bunch asparagus, cut into 1” pieces
2 cups packed arugula, chopped fine
3 radishes, sliced paper-thin
2 avocados, peeled pitted and thickly sliced

Directions:

Make the sauce. In a blender, combine all the chimichurri ingredients and blend on high for 30 to 60 seconds – you want the herbs well pureed. Taste and tweak the flavors to your liking. Set aside.

Make the bowls

Combine the quinoa and water in a saucepan. Bring to a boil, then reduce heat and simmer, uncovered, for 12 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, and cook for 4-5 minutes, until bright green and wilted. Add the asparagus and peas, and cook for 1-2 minutes longer. Transfer the mixture to the bowl with the quinoa. Add the aruguala, radishes and chimichurri sauce and toss well. Top with avocado slices and chopped almonds or seeds (hemp, sunflower, pumpkin, etc)