Green & Clean Quinoa Bowl

Hannah Sunderani
Jun 13, 2016
3 min read

My wedding is 2 1/2 weeks and so I am eating clean! And this Green & Clean Quinoa Bowl has become my new go-to detox bowl of choice. Which is actually super easy to commit to because it's intoxicatingly delicious!

Let me just get a few things straight. No, I'm not trying to loose any weight from now until the wedding, trying a fast fad diet 2.5 weeks before my wedding would be totally unhealthy and virtually impossible, but my goal is to just eat clean and drink tons of h2O to reduce feeling of inflammation, bloating, and to help my skin glow. So that I feel like my best self on the big day! Woohoo!

And I LOVE big veggie packed quinoa bowls like this for that reason; because they are packed with all the detox goodies to give you that goddess glow... and I've chosen deliciously green veg that are rich in fibre, iron and other radiant nutrients. Then, I've dressed it up with herby goodness to give full flavour so you can indulge in every bite. Who said detoxing couldn't be delicious!?

Not that we need anymore reasons to love this detox bowl, but look at it's vibrant green colour! Not only have I chosen green veg as the leading lady of the dish, but the herby dressing is a gorgeous green too! And this recipe will last you into the week - I've picked hardy veg; like green beans, sweet peas, broccoli and cucumber so you can whip it up and nosh over the next few days.

Hope you enjoy this Green & Clean Quinoa Bowl and all the glow to follow. So you can feel your best this wedding season too!

Green & Clean Quinoa Bowl

Serves: 4-6 | Prep Time: 45 mins | Cook Time: 0 mins

Ingredients:

1 cup uncooked quinoa
2 cups water
1 cup (200g) green beans
1 cup (200g) sweet peas
1/2 cucumber (approx. 250g)
1 broccoli head
1/2 cup raw cashews
salt and pepper

For the herby dressing:

3/4 cups dill
3/4 cups parsley
2 tbsp raw cashews
1/2 cup extra virgin olive oil (evoo)
4 tbsp mustard
water for thinning
salt and pepper

Directions:

Begin by cooking your quinoa. Place 1 cup quinoa and 2 cups water in a saucepan. Bring to a boil then reduce heat and let simmer for 15 minutes until cooked, or as instructed on package. Remove from stovetop and place in a large mixing bowl to cool.
Chop your green beans, sweet peas and cucumber into small bite size pieces.
Remove the stem of your broccoli and discard, finely chop the florets.
Add your chopped green veg to your quinoa bowl, crack with salt and pepper and mix.
In a saucepan toast 1/2 cup raw cashews on medium heat for 5-6 minutes or until golden. Remove from heat and chop into small pieces. Add to your quinoa bowl.
Now make the herby dressing: add your dill, parsley, 2 tbsp raw cashews, evoo, mustard, splash of water and salt and pepper. Blend on medium for approx. 1 minute. (Feel free to add more water if needed to reach desired consistency).
Add your herby dressing to your quinoa bowl and mix well. Crack with more salt and pepper.