Celebrate spring with a nourishing bowl packed to the brim with the first produce the season has to offer. Baby spinach and asparagus sing of spring, while quinoa and avocado round out the meal. This recipe comes to us from Jen of Driftwood Gardens.
1/2 cup uncooked quinoa
1 cup vegetable broth
Baby spinach leaves
Half an avocado, chopped
Several pieces of asparagus
1 large clove garlic, chopped
1 tablespoon olive oil (or to taste)
Dressing of your choice
Handful of sliced almonds
Boil vegetable broth, then add quinoa, bring to a simmer, cover and cook about 15 minutes
While quinoa cooks, put asparagus spears on a baking sheet, sprinkle with garlic and drizzle olive oil over. Cook in 350 degree oven for about 15 minutes.
To assemble bowl, put cooked quinoa in the bottom, cover with some baby spinach leaves, add a few spears of roasted asparagus, and the chopped avocado.
Drizzle with dressing of your choice and sprinkle some sliced almonds over top.