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23 Feb 2018
Spring Quinoa Bowl
I’m a big fan of quinoa bowls because I can basically throw in whatever I have laying around my kitchen. It’s my idea of fast food—there’s no cooking, just a pre-made batch of quinoa, a bit of chopping, and a drizzle of this and that. Et voilà. This is what I eat for lunch most days, and it hits the spot every single time.
My quinoa bowl game has elevated to next level deliciousness thanks to my current obsession with labneh. I want to put it on everything! To me, it’s way more satisfying than yogurt—it has a richness that reminds me more of crème fraîche. Sprinkle a little dill and a few squeezes of lemon and it’s a party in my mouth. I literally can’t get enough.
Make this salade composée today! First I reheat the quinoa and then I add my veggies. The recent lineup gives me hope that spring is around the corner: avocado, red onion, yellow cherry tomatoes, cucumbers, and radishes. I’ve been adding a hard boiled egg for more protein, although if I wasn’t pregnant I would definitely make it a poached egg for sure! Olive oil, lemon juice, crunchy sea salt, red pepper flakes, and dill finish it off.
This speckled bowl from West Elm screams spring!
It’s just too good not to try. I know it will become a staple on your spring menu!
SHOP MY STYLE
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