<h1 class="pgc-h-arrow-right" data-track="1" > lemon white bean quinoa bowl</h1>
Lemon white bean quinoa bowl, fresh and colorful, satisfying and very tasty. We tested many times until we reached the right flavor balance and were sure you would love this bowl!
Fluffy quinoa with lemon-cured white beans, massaged kale salad, passionate herbal bean paste, our favourite green goddess sauce, and instant vegetables are paired together for a tight palate. With just 10 ingredients, it's perfect for a treat! Let us show you how it's done.
<h1 class="pgc-h-arrow-right" data-track="8" >What is a vegetarian nutrition bowl? </h1>
The rough definition of a vegetarian nutrition bowl is a small portion of it containing a variety of different foods (especially grains and vegetables + seasonings).
<h1 class="pgc-h-arrow-right" data-track="10" > spring vegetarian bowl</h1>
This spring-inspired version is naturally gluten-free, plant-based, and uses fresh spring produce including carrots, radishes, and parsley.
Pickled white beans and quinoa provide a protein- and fiber-rich base with a hint of lemon that gives off the screams of spring. Tenderly massaged kale adds plenty of green vegetables. If you have other spring vegetables around you, such as arugula or spinach, you can also use them instead of kale, but we skip the kneading step to prevent them from getting wet.
Hope you enjoy this vegetarian nutrition bowl! It is healthy and delicious vitality food! Has a fresh lemon flavor.
With over 11 grams of fiber and 16 grams of protein per serving, as well as a multivitamin and mineral, it is a nutrient-rich food. It's perfect for pre-meal preparation, as components can be pre-prepared and then easily assembled while dining!
<h1 class="pgc-h-arrow-right" data-track="23" > lemon white bean quinoa bowl</h1>
Lemon white bean quinoa bowl with fluffy quinoa, lemon pickled white beans, massage kale salad, lemon and vanilla bean dip, green goddess sauce and optional pickled vegetables!
Preparation time: 25 minutes
Cooking time: 20 minutes
Total time: 45 minutes
Serving Size: 1 serving
Type of cuisine: Vegetarian
<h1 class="pgc-h-arrow-right" data-track="36" > raw material</h1>
<h1 class="pgc-h-arrow-right" data-track="38" > quinoa</h1>
11/2 cups cooked quinoa
<h1 class="pgc-h-arrow-right" data-track="40" > beans</h1>
1 can of white beans (15 oz) (drain and rinse)
1 teaspoon lemon zest
2 Tablespoons lemon juice
1 tablespoon olive oil
1/4 teaspoon of each sea salt and black pepper
1 tablespoon chopped fresh parsley
<h1 class="pgc-h-arrow-right" data-track="48" > quickly pickle vegetables</h1>
2/3 cup apple cider vinegar
2/3 cup hot water
1/2 teaspoon sea salt
2 teaspoons organic cane sugar or stevia flavored
11/2 cups Thinly sliced vegetables
<h1 class="pgc-h-arrow-right" data-track="54" > greens</h1>
5 cups chopped kale (remove the old stems)
3 tablespoons lemon juice (as prescribed in the recipe, ~1 lemon)
1 tbsp maple syrup
2 teaspoons olive oil (omitted if oil-free)
1 tsp sea salt and black pepper
<h1 class="pgc-h-arrow-right" data-track="60" > service</h1>
1/2 cup Green Goddess Seasoning (or lemon-flavored tahini seasoning//or other spice of your choice)
1/2 cup vanilla and lemon bean dip
Gluten-free bread
<h1 class="pgc-h-arrow-right" data-track="64" > make instructions</h1>
If the grain has not been prepared, proceed immediately. This can be done up to 24 hours in advance and kept in the refrigerator to save time.
Next, prepare the beans (which can also be done 24 hours in advance and stored in the refrigerator). Drain the white beans with lemon zest, lemon juice, olive oil, salt, pepper and parsley (optional) in a small mixing bowl. Mix and marinate at room temperature.
If you are preparing vegetables for quick pickling, proceed immediately (it can also be done 3-5 days in advance and kept in the refrigerator to save time). Add vinegar, hot water, salt and sugar in a large jar and stir until the sugar is dissolved. Then add the selected thinly sliced vegetables (the thinner the vegetables cut into thin slices, the faster the flavor is injected) and immerse in the water. Close the lid and transfer to the refrigerator to cool until served. The rest is kept in the refrigerator for 1-2 weeks.
At this point, prepare any seasonings such as lemongrass dip or green goddess sauce for consumption and set aside.
Next prepare kale. Place the chopped kale in a mixing bowl with lemon juice, maple syrup, olive oil (omit if oil is not included), salt and pepper and rub with clean hands for 1-2 minutes to soften the kale. shelve.
Serve with cooked grains in each bowl with pickled white beans, massaged kale, hummus or bean paste, pickled vegetables, and condiments of your choice. Optionally served with bread or pita.
Store the remaining ones in the refrigerator. Beans will be kept for 3-4 days, watercress immersion for 4-5 days, seasonings for 4-5 days, massaging kale for 1-2 days, and pickled vegetables for 1-2 weeks.
<h1 class="pgc-h-arrow-right" data-track="73" > notes</h1>
To cook quinoa (1.5 cups cooked), add 2/3 cup of dried quinoa to a small saucepan filled with 11/4 cup of water. For more flavor, you can add water to the vegetable broth to half or add a little salt at this time. Bring to a boil and then lower to a low coverage for 18 minutes. Turn off the heater, close the lid and let stand for 10 minutes. The remaining food will be left in the refrigerator for up to 5 days or in the refrigerator for up to 1 month.
Preparation time does not include making lemon and vanilla white bean dip or green goddess sauce (preferably made in advance) or pickled vegetables (optional).
Nutritional information is a rough estimate without optional ingredients.
<h1 class="pgc-h-arrow-right" data-track="75" > nutrition (1 of 2 servings).</h1>
Serving Size: 1 bowl
Calories: 450
Carbohydrates: 57.8 g
Protein: 16.1 g
Fat: 19.1 g
Saturated fat: 2.7 g
Polyunsaturated fats: 3.9 g
Monounsaturated fats: 10 g
Trans fat: 0 g
Cholesterol: 0 mg
Sodium: 658 mg
Potassium: 792 mg
Fiber: 11.6 g
Sugar: 10 g
Vitamin A: 2056 IU
Vitamin C: 52.9 mg
Calcium: 201 mg
Iron: 5.6 mg