House Vinaigrette (makes 3/4 – 1 cup)
3 tablespoons (45 mL) red wine vinegar
2 tablespoons (30 mL) fresh lemon juice
2 tablespoons (30 mL) Dijon mustard
1 medium clove garlic, minced
2 teaspoons (10 mL) pure maple syrup
1/2 teaspoon pink Himalayan salt or fine sea salt
Freshly ground black pepper
6 to 8 tablespoons (90 to 125 mL) extra-virgin olive oil
For the Buddha Bowl:
1 1/2 cups (300 g) uncooked quinoa
2 tablespoons (30 mL) extra-virgin olive oil
2 cups (180 g) fresh green beans (chopped bite sized pieces)
2 cups (170 g) fresh snap peas (bite seized)
2 cups (220 g) yellow zucchini (sliced into half-moons)
Pink Himalayan salt or fine sea salt
1 to 2 cups (30 to 60 g) fresh baby spinach
1 medium carrot, peeled and julienned
1 medium beet, peeled and julienned
1 to 2 large ripe avocados, pitted and sliced
3/4 cup (120 g) toasted pepita seeds
The House Vinaigrette:
1. In a small (1-cup/250 mL) mason jar or jar with lid, add vinegar, lemon juice, Dijon, garlic, maple syrup, salt, and pepper. Secure lid and shake vigorously to combine. Remove the lid and add in the olive oil. Secure the lid once again and shake vigorously until the oil is emulsified (aka blended). Taste, and add additional maple syrup or oil if desired.
1. Cook the quinoa: In a medium saucepan, add the quinoa along with 2 1/4 cups (560 mL) water. Stir to combine. Increase heat to high and bring to a low boil. Immediately reduce the heat to medium-low, and cover with a tight-fitting lid. Cook for 13 to 16 minutes, until the water is absorbed and the quinoa is fluffy. Remove the lid and add salt/pepper to quinoa.
2. Sauté vegetables while in a large skillet or wok, add the olive oil, green beans, snap peas, and zucchini. Stir to combine and add salt. Sauté the veggies over medium-high heat for about 10 minutes, until tender but not overcooked. You still want the veggies to have a light crispness to them. At the end of cooking, stir in the spinach and cook for a couple minutes until it wilts. Turn off the heat.
3. Peel and cut carrot and beet, and slice avocado.
Add all of the cooked quinoa into the skillet veggie mixture.Increase heat to medium, and cook until warmed throughout. Taste and add salt and pepper if required for taste. Portion the quinoa-veggie mixture into shallow bowls and top the bowls with the carrot, beet, avocado, and a generous amount of toasted pepita seeds. Lastly, shake the House Vinaigrette and drizzle about 3 to 4 tablespoons all over the top of each bowl. If there is any leftover Buddha Bowl mixture will keep in the fridge for up to 3 days, and the leftover Vinaigrette will keep for at least 2 weeks.
Green Smoothie Recipe
I am going to be completely honest, I have never been a fan of green smoothies. This one however I quite enjoy, so here you go. You can decide how much you want of each, a little more pineapple/banana will make it more sweet. I left it open for you to try out how much of each- a little word to the wise, I would not put very much ginger- it is quite potent!!
Water /Almond milk if you prefer.