Crisp vegetables, fluffy grains, creamy pistachio butter, and fresh greens unite for a nourishing, tasty bowl.
# Components:
→ Grains
01 - 1 cup quinoa, uncooked or brown rice
02 - 2 cups water
→ Vegetables
03 - 1 cup cherry tomatoes, halved
04 - 1 cup cucumber, diced
05 - 1 cup shredded carrots
06 - 1 cup broccoli florets, steamed
07 - 1 avocado, sliced
08 - 2 cups mixed salad greens
→ Protein
09 - 1 cup chickpeas, cooked, drained, and rinsed
→ Pistachio Butter Drizzle
10 - 1/3 cup unsalted pistachio butter
11 - 2 tablespoons lemon juice
12 - 1 tablespoon maple syrup or honey
13 - 2 tablespoons water, plus additional as needed
14 - 1/4 teaspoon sea salt
15 - 1 small garlic clove, minced
→ Toppings
16 - 2 tablespoons pistachios, shelled and roughly chopped
17 - 1 tablespoon cilantro or parsley, chopped
18 - Freshly ground black pepper, to taste
# Directions:
01 - Rinse the quinoa or rice under cold running water. Combine with water in a medium saucepan, bring to a boil, then cover and reduce heat to simmer. Cook for 15 to 20 minutes until grains are tender. Fluff grains with a fork and set aside to cool briefly.
02 - While grains are cooking, halve the cherry tomatoes, dice the cucumber, shred the carrots, steam the broccoli florets until just tender, and slice the avocado.
03 - In a small mixing bowl, whisk together pistachio butter, lemon juice, maple syrup or honey, 2 tablespoons water, sea salt, and minced garlic until smooth. Add extra water, a teaspoon at a time, to reach a pourable consistency.
04 - Divide cooked grains evenly among four serving bowls. Arrange salad greens, prepared vegetables, and chickpeas attractively on top of each portion.
05 - Generously drizzle each bowl with pistachio butter sauce. Top with chopped pistachios, fresh herbs, and a sprinkling of black pepper. Serve immediately.
