Avocado Quinoa Harvest Springtime Bowl

Avocado Quinoa Harvest Springtime Bowl is the perfect meal prep, vegetarian and gluten-free bowl to serve during the week. It is SO easy to make and taste incredible. 

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I’m all about the bowl life, in more ways than one.

I’ve had a mug and bowl obsession before they were cool.

So you know how in Friends they would sit around the coffee shop and sip out of this huge mugs.

I totally wanted one.

This was before my coffee loving self-liked/loved/wanted to marry coffee.

I just wanted the mugs.

I’m also cray cray about big bowls.

Being able to pile a bunch of yummy food into a bowl is the perfect meal for me.

Fast forward to now and you’ll see bowls everywhere and those beautiful large mugs everywhere.

Social media is covered in them.

SO this bowl of yumminess is super duper easy, tasty and is singing spring time…!

Like to the point maybe we should make up dance.

Discuss and talk about it next time.? Kay.

I have discovered my new favorite way to cook up quinoa. I soak the quinoa in water the night before and then the day off rinse it off. Measure 1 cup of quinoa 1 1/2 cups of water 1 tablespoon of ghee and some real salt garlic salt.

Cook it on the medium-low heat.

Turn it off and fluff. Just fluff it up. Just fluff it up. Digging my fluff up the quinoa song. ?

Then I add tons of green onion, nutritional yeast + black pepper, and lemon zest. TRUST.

Some cherry tomato and parsley salad.

Sliced avocado.

Spicy arugula.

Yup, that is it. Hungry yet? I totally am.

Sometimes I add a fried egg on top cause HELLO. WHY the hell not?

IF all fails, add an egg on it.

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Get Your Spring Time Vibes On

2 cup of dry quinoa soaked overnight
3 cups of water
2 tablespoon of ghee
garlic salt + black pepper to taste
3 tablespoons of nutritional yeast
3/4 cup of sliced green onion

3 T of lemon zest
1/2 cup chopped parsley
2 cups of cherry tomatoes sliced in half
lime juice
avocado 1/2 per person, so 4
1 cup of arugula per person so 4 cups

Then Do This

On medium heat in a medium-size saucepan cook the quinoa with the water and ghee. When the water is completely absorbed. Let cool and fluff with a fork.
Add the salt + pepper to taste along with the nutritional yeast and green onions.
In a medium bowl combine the cherry tomatoes with the parsley, lime juice, and salt + pepper to taste.
When ready to assemble divide between four bowls arugula, quinoa, some cherry tomato salad and the avocado.
Sprinkle more salt + pepper on the avocado if you like.
Enjoy!

Maybe with a nice bubbly kombucha or my cold brew hibiscus ginger iced tea.

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Okay bugs there you go, a bowl full of goodness, healthy fats that are grain free and tasty, if you make this crazy good Avocado Quinoa Harvest Springtime Bowl drop a comment below. LOVE to read all your wonderful thoughts. Have a great day, xo! 

Andrea Broom

Hi! I'm Andrea. A girl who loves her chocolate as much as her greens.

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