This beautiful, vibrant super green quinoa bowl is easy to make any night of the week, but I made it for St. Patrick’s Day. Just seemed like we needed to have something green for dinner. I’ve cooked quinoa countless times, but this is the only time I did two things differently and the results were wonderful. First, I toasted the quinoa before cooking it. Simply toasting it in a hot, dry pan gives it a light caramel color and a toasty, nutty flavor. Second, I usually cook the quinoa and take it off the stove and immediately put my bowl together. This time once the water has been absorbed, I turned the burner off but kept the pot with the quinoa in it on the burner and I just covered it. My goal was to keep the quinoa warm while I sauteed the vegetables. To my surprise, the quinoa became fluffy and light. It was delicious and I will be toasting it again.
The veggies are bright green kale, hericot verts (thin string beans) and broccoli with a creamy and zesty avocado tahini dressing. Healthy and satisfying.