Quinoa and Greens Superbowl
It’s grounding, energizing, and refreshing — ideal for spring’s unpredictable weather and busy schedules.
Spring brings wind, humidity, and rising warmth, and in Traditional Chinese Medicine this is the season of the Liver. The body naturally wants lighter, greener, cleansing foods that help move Qi, clear mild Dampness, and support smoother digestion.
A green bowl like this is perfect for the season:
Quinoa strengthens the Spleen without heaviness
Spinach + herbs nourish Liver Blood
Avocado nourishes Yin and keeps the body cool
Lemon + garlic help move Qi and brighten digestion
Green veggies help clear mild Damp‑heat from humidity
It’s grounding, energizing, and refreshing — ideal for spring’s unpredictable weather and busy schedules.
Quinoa and Greens Superbowl
INGREDIENTS
1 cup dry quinoa
2 cups water or broth
2 cups fresh spinach or mixed greens
1 cup steamed broccoli florets
1 cup green peas (fresh or thawed frozen)
1 avocado, sliced
Fresh herbs (parsley, basil, or cilantro)
Salt and pepper to taste
For the Green Dressing
2 tablespoons lemon juice
¼ cup olive oil
1 tablespoon maple syrup or honey
1 clove garlic
1 handful fresh herbs (basil, parsley, cilantro, or mix)
Salt and pepper to taste
INSTRUCTIONS
Rinse quinoa and cook with 2 cups water or broth until fluffy; set aside.
Steam broccoli until bright green and tender.
Blend dressing ingredients until smooth.
In bowls, layer quinoa, greens, broccoli, peas, and avocado.
Drizzle with green dressing and season to taste.
• Add tofu, tempeh, or chickpeas for extra protein • Serve warm or chilled as a spring lunch • Add pickled onions for brightness • Top with sesame seeds or pumpkin seeds • Pair with miso soup
photo and recipe inspiration to Lazy Cat Kitchen
