Summer Glow Buddha Bowl + News!

ohsheglows.com

JenniferPickles

subheading: For the House Vinaigrette (makes ¾ to 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, or to taste

½ teaspoon pink Himalayan salt or fine sea salt, or to taste

Freshly ground black pepper, to taste

6 to 8 tablespoons (90 to 125 mL) extra-virgin olive oil, to taste

subheading: For the Buddha Bowl:

1 ½ cups (300 g) uncooked quinoa (I use rainbow, but any kind works)

2 tablespoons (30 mL) extra-virgin olive oil

2 cups (180 g) fresh green beans, ends trimmed and chopped into bite-sized pieces

2 cups (170 g) fresh snap peas, ends trimmed and chopped into bite-sized pieces

2 cups (220 g) yellow zucchini, sliced into half-moons

Pink Himalayan salt or fine sea salt, or to taste

1 to 2 cups (30 to 60 g) fresh baby spinach

1 medium carrot, peeled and spiralized/julienned*

1 medium beet, peeled and spiralized/julienned**

1 to 2 large ripe avocados, pitted and sliced

¾ cup (120 g) toasted pepita seeds***

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