recipe
d e k c a P e t a l o F BUDDHA BOWL
INGREDIENTS • 1 cup uncooked quinoa • 2 cups vegetable broth • 1 cup chopped asparagus • 2/3 cup shelled edamame, frozen • 2/3 cup corn kernels, frozen • 4 cups spinach • 1/4 cup shelled sunflower seeds • 1 avocado, cubed Maple Tahini Dressing: • 2 tbsp tahini • 2 1/2 tsp apple cider vinegar • 1 1/2 tsp soy sauce • 1 tsp maple syrup
By Crissie Mergogey
DIRECTIONS Bring the quinoa and vegetable broth to a boil in a small pot. Cover and reduce heat; simmer for 15 minutes. Fluff with a fork and set aside. While the quinoa cooks, saute the asparagus, edamame and corn with a bit of oil or water until the asparagus is tender, about 5 minutes. Mix the maple tahini dressing ingredients in a small bowl until smooth. Divide the spinach into two bowls and add the cooked quinoa, edamame, corn, sunflower seeds and avocado. Drizzle with the dressing and enjoy!
Serves: 2 Time: 25 minutes
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