Nutrition balance score
Good
Glycemic Index
49
Low
Glycemic Load
33
High
Nutrition per serving
Calories1013 kcal (51%)
Total Fat75.7 g (108%)
Carbs66.6 g (26%)
Sugars3.1 g (3%)
Protein19.7 g (39%)
Sodium2403.7 mg (120%)
Fiber9 g (32%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Dressing
1 bunchtarragon
½ cupextra virgin olive oil
2 clovesgarlic
2 TbspDijon mustard
0.5lemon
Juice of
1 tspanchovy paste
3 Tbspavocado oil mayo
or vegan mayo
Fresh cracked black pepper
¼ cupParmesan
freshly grated
salt
for seasoning if needed
Bowl
Instructions
For the dressing
Step 1
Add tarragon, garlic and olive oil to a blender. Blend until combined. Add the Dijon, anchovy paste, mayo and pepper. Blend until creamy and smooth. Pour into a bowl and add Parm. Taste for seasoning and add salt if necessary.
QUINOA
Step 2
Fill a sauce pan or small pot with 2 cups of water. Heat on high and bring to a boil. Add the bouillon cube and mix until combined. Reduce to a simmer. Add the quinoa and cover. Cook for 12-15 minutes until all of the liquid is absorbed and the quinoa is fully cooked. Allow to come to room temperature before storing in a sealed container in the fridge. Or serve right away when it’s hot!
VEGGIES: keeps in fridge up to 3 days
Step 3
For both methods, fill a large bowl halfway with ice. Add water. Set aside.
Step 4
🥟 STEAMER METHOD (my preferred method): Fill a pot or deep rimmed pan or with 1-2 cups of water. Bring to a boil on high heat. Reduce to a simmer. Add steamer basket on top of the pan. Place the broccolini and asparagus in the basket and cover. Steam for 2 minutes until bright green and fork tender — the broccolini will have a little raw crunch in the center. Place into the ice bath until cooled. Strain and dry off and either store in the fridge for meal prep or plate.
Step 5
💧 BLANCH METHOD: fill a stock pot 3/4 the way with water. Season with 1 tbsp of kosher salt. Bring to a boil over high heat. Reduce to a simmer. Place veggies in the water and cook for 2 minutes. Remove and place in ice bath. Strain, dry and store in fridge or serve.
ASSEMBLE THE BOWL
Step 6
Add the quinoa. Place the veggies on top. Generously swirl tarragon Caesar dressing on top. Add radish slices and a little more dressing. Top with micro greens and some more grated parm or Parmesan crisps.
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