Easy peasy lemon squeezy. This catch phrase from a British advertisement in the 1950’s aptly describes this week’s blog: a kale and chickpea grain bowl with a bright shot of lemon! Fresh and easily put together, this decidedly spring recipe reflects the changes in the gardens around our community: a riot of daffodils in the orchard, brave pansies and primroses blooming despite residual winter chill, delicate cherry blossoms and lush magnolias are all in force. These blooms never fail to inspire hope each year and the promise of better days ahead.
CHANGE SERVING SIZE
- Grain Bowl
- 2 cups cooked quinoa
- 2 15 oz cans chick peas
- 11/2 Tbsp canola oil
- 2 cups carrots finely chopped
- 4 cups chopped kale
- 1/2 avocado ripe
- 2 Tbsp olive oil extra virgin
- 1 lemon juice and zest
- 1 tsp garlic minced
- 1/4 tsp tumeric ground
- Drain chickpeas and pat dry with paper towels. Heat canola oil in a large skillet over high. Add chickpeas and carrots. Cook until chickpeas are browned.
- Add kale and cover to cook until kale is slightly wilted and carrots are tender.
- Add chickpea mixture, parsley, salt, and pepper to quinoa.
- To make dressing, process guacamole, olive oil, lemon juice, zest, garlic, and turmeric in a food processor until smooth.
- To serve, divide salad into bowls, drizzle with dressing and garnish with fresh lemon