Green Goodness Buddah Bowl with Pepitas & Avocado Dressing

Cook Quinoa:

Rinse quinoa under cold water in a fine mesh strainer. Place quinoa and 1 cup water in a pot over high heat. Bring to a boil, then reduce heat to low. Simmer until water has evaporated and quinoa is tender, about 10 minutes. Remove pot from heat, season with salt and pepper and set aside.

Prepare Ingredients:

Finely chop chives. Trim woody ends from asparagus and cut in half. Trim broccoli and cut into bite size florets, also thinly slicing the stems on a slight angle. De-stem kale and roughly tear into smaller pieces.

Sear Greens:

Heat oil in a fry pan on high heat. Add broccoli and asparagus to the pan. Give it a quick toss and place a lid on top to semi-steam for 3-4 minutes. Season with salt and pepper.

Toast Pepitas:

Using the same fry pan used for greens, add pepitas. Toast for about 2 minutes. Set aside.

Make Dressing:

Cut avocado in half and scoop flesh into a small bowl. Using a fork, mash well until a smooth consistency. Add a drizzle of olive oil, lemon juice (to taste) and season with salt and pepper. Add 2 Tbsp water and mix well to combine.

You Plate It:

Stir chives through quinoa and divide between bowls along with kale, asparagus and broccoli. Garnish with lashings of avocado dressing, toasted pepitas and any remaining chives. Enjoy!