SPRING CELEBRATION BOWL
Yields: 2 servings
1 cup cooked quinoa
1 small bunch of kale (de-stemmed), olive oil, salt
2 good handfuls of young green beans
olive oil, 1 clove of garlic (minced), 1/2 lemon (juiced), salt
1 cucumber (sliced into medallions), 1/2 lemon (juiced)
1 avocado (sliced thinly), 1/2 lime (juiced)
1 cup fresh or frozen peas
1/4 cup pistachios
Preheat your oven to 400. If you don't have quinoa prepared, begin that now. Move on to the kale- tossing it generously in olive oil and sprinkling it with salt. When the oven is hot, pop the kale in and bake for about 7-8 minutes, until they are just showing signs of browning. Meanwhile, prepare your other vegetables. Cook the green beans in a bit of oil over medium high heat, tossing every few minutes. Saute until they begin to brown, about 6-8 minutes. Add a clove of minced garlic and a bit more oil if needed. Give everything a good stir, then add the juice of half a lemon and a sprinkling of salt and toss to combine.
To prepare the other vegetables, sprinkle the cucumber with lemon juice, the avocado with lime juice, and defrost the peas (if using frozen). Toast the pistachios over medium heat until lightly browned. To assemble, split the contents into two bowls. It looks nice to place everything in discreet piles, but it eats well tossed all together- so there's no need for the fuss unless you're trying to take a pretty picture. Enjoy!