Pure Superbowl Recipe
This week, we’re sharing a recipe for the Pure Superbowl. This meal is chockfull of super nutrients that keep you satiated and nourished all day long.
How can you improve your blood pressure and prevent hypertension with diet?
*Eat a variety of fruits, veggies, whole grains, and beans/legumes.
*Watch that salt shaker!
*Avoid processed & packaged foods whenever possible.
For the Pure Vinaigrette:
2 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
1 medium clove garlic, minced
1/2 teaspoon pink Himalayan salt or fine sea salt
Freshly ground black pepper
For the Pure Superbowl:
1 1/2 cups uncooked quinoa
2 cups fresh green beans, ends trimmed and chopped into bite-sized pieces
2 cups fresh snap peas, ends trimmed and chopped into bite-sized pieces
2 cups yellow zucchini, sliced into half-moons
1 to 2 cups 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
3/4 cup toasted pepita seeds***
For the Pure Vinaigrette: In a small (1-cup) mason jar add the lemon juice, Dijon, garlic, salt, and pepper. Secure lid and shake vigorously to combine.
Cook the quinoa: In a medium saucepan, add the quinoa along with 2 1/4 cups water. Stir to combine. Increase heat to high and bring to a low boil. Immediately reduce the heat to medium-low, and cover with a tight-fitting lid. Cook for 13 to 16 minutes, until the water is absorbed and the quinoa is fluffy. Remove the lid and season the quinoa with salt and pepper.
In a non-stick pan: Sauté the vegetables: Meanwhile, in a large skillet or wok, add the green beans, snap peas, and zucchini. Stir to combine and season with salt. Sauté the veggies over medium heat for about 10 minutes, until tender but not overcooked. At the end of cooking, stir in the spinach and cook for a couple minutes until it wilts. Turn off the heat.
Peel and spiralize the carrot and beet, and slice the avocado.
To assemble: Stir all of the cooked quinoa into the skillet veggie mixture. Increase heat to medium, and cook until warmed throughout. Taste and add more salt and pepper if desired. Portion the quinoa-veggie mixture into large shallow bowls. Top the bowls with the carrot, beet, avocado, and a generous amount of toasted pepita seeds. Lastly, shake the Pure Vinaigrette and drizzle about 3 to 4 tablespoons all over the top of each bowl.
Tips & Tricks:
* If you own a spiralizer, be sure to use a very thick carrot for spiralizing (the smaller ones won’t work). Or you can simply julienne the carrot with a julienne peeler.
** To avoid staining your hands, try wearing kitchen gloves while handling the beet.
*** To toast the pepita seeds: Spread the seeds onto a baking sheet and toast them for 8 to 12 minutes at 325°F, until golden.
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