Ingredients:

  • 1 large ripe avocado, pitted
  • 1 cup fresh Italian parsley, packed
  • 1/2 cup fresh basil leaves
  • 2 cloves garlic, smashed
  • 1 tbsp tahini
  • Juice of 1 large lemon
  • 2 tbsp Apple Cider Vinegar
  • 1/4 cup Extra Virgin Olive Oil
  • 1/2 tsp sea salt
  • 2-3 tbsp cold water
  • 1 cup dry Quinoa
  • 2 cups vegetable broth
  • 4 cups shredded Lacinato kale, stems removed
  • 1 tsp lemon juice
  • 1 bunch asparagus, woody ends trimmed
  • 1 cup frozen edamame, thawed
  • 1 English cucumber, thinly sliced into ribbons
  • 1/2 cup microgreens
  • 1 can (15 oz) Chickpeas, drained and dried
  • 1 tsp smoked paprika
  • 1/4 cup toasted pumpkin seeds
  • 1 tbsp hemp hearts

Instructions:

  1. Rinse 1 cup dry Quinoa under cold water until the water runs clear. In a small pot, toast the damp quinoa for 2 minutes over medium heat until it smells slightly nutty. Add 2 cups vegetable broth, bring to a boil, then cover and simmer for 15 minutes.
  2. Heat 1 tbsp of the olive oil in a skillet over medium high heat. Add the 1 can (15 oz) Chickpeas (make sure they are bone dry!) and 1 tsp smoked paprika. Fry for 8 minutes until the skins are crisp and popping. In the last 4 minutes, push the chickpeas aside and add the trimmed asparagus bunch, cooking until bright green and slightly charred.
  3. In a high-speed blender, combine avocado, parsley, basil, garlic, tahini, lemon juice, apple cider vinegar, extra virgin olive oil, and salt. Blend until smooth, adding cold water 1 tablespoon at a time to reach a pourable consistency.
  4. Place 4 cups shredded Lacinato kale in a bowl with 1 tsp lemon juice and a pinch of salt. Use your hands to squeeze and rub the leaves for 2 minutes until they turn dark green and feel soft.
  5. Divide the cooked quinoa between two bowls. Top with a generous mound of the massaged kale. Arrange the charred asparagus, crispy chickpeas, and thawed edamame on top. Add the English cucumber ribbons and 1/2 cup microgreens for extra freshness.
  6. Drizzle the thick green dressing over everything — don't be shy here! Sprinkle with 1/4 cup toasted pumpkin seeds and 1 tbsp hemp hearts for a final layer of crunch. Serve immediately while the chickpeas are still warm and the cucumber is cold.