There is nothing more I love than seasonal, fresh veggies from the farm. When I found out that Peapod (my favorite grocery delivery service ever) was launching a farm box, I squealed with joy! They are basically brining the farmers markets right to your door!
Each region of the country will get different boxes because they are truly working with local farmers to bring you what’s in season just steps from your home. Here is what mine looked like…
I was so inspired by the beauty and freshness of the ingredients, that I decided to make a quinoa veggie bowl and it was INSANELY delicious and nutritious. All you need to make this recipe is what you see above plus a few pantry staples.
Cook the beets and the green beans! Believe it or not, until this very day, I had never cooked a beet (or even had one in my house.) I was always so intimidated by them, I’m not sure why!
While the beets are cooking, pre-heat the oven and chop up your yellow squash and zucchini. Toss with some olive oil, salt/pepper and bake.
In a pan, put some olive oil in and add the kale. Cook and then toss on the coconut aminos for a delicious flavor. Cook until wilted. I like my kale very wilted, but feel free to remove it a little earlier if you like some bite!
Slice your radish and cabbage thinly. I always love a few raw veggies in my bowls to give it a little crunch.
Spoon some cooked quinoa on the bottom of a bowl and top with your veggies! I also added a little more coconut aminos to the top, but you could always eat it plain or top with your favorite dressing!
Omg, I could literally eat this every day! So healthy, so fresh and of course, local!
Quinoa Veggie Power Bowl using a Local Farm Box from Peapod
Ingredients
- Radish
- Beets
- Zucchini
- Yellow Squash
- Kale
- Green Beans
- Cabbage
- Quinoa
- Salt
- Pepper
- Olive Oil
- Coconut Aminos it’s a staple in my house, but you can use soy sauce if you prefer
Instructions
- Cook the beets and the green beans! Believe it or not, until this very day, I had never cooked a beet (or even had one in my house.) I was always so intimidated by them, I’m not sure why! Preparing them was actually a breeze. Just place the whole beet in boiling water for about 30-40 minutes. Drain and give an ice bath. The skin will literally peel right off! Oh and about 5 minutes before your about to drain the beet, throw in your green beans. They just need a few minutes to blanch and then you can shock them in the cold ice water too!
- While the beets are cooking, pre-heat the oven to 375 degrees and chop up your yellow squash and zucchini. Toss with some olive oil, salt/pepper and bake for about 30 minutes until tender, nutty and delicious.
- Cook the kale! In a pan over medium heat, put some olive oil in and add the kale. Cook for a minute or two and then toss on the coconut aminos for a delicious flavor. Cook until wilted. I like my kale very wilted, but feel free to remove it a little earlier if you like some bite!
- Slice your radish and cabbage thinly. I always love a few raw veggies in my bowls to give it a little crunch.
- Spoon some quinoa (cook according to package) on the bottom of a bowl and top with your veggies! I also added a little more coconut aminos to the top, but you could always eat it plain or top with your favorite dressing!
Love always,
Erica
