Kale & Spinach Quinoa Bowl

Spring is associated with the Liver and, therefore relates to the muscles and tendons in Chinese medicine.  It is appropriate to increase your physical activity during this time, with an emphasis on improving suppleness and flexibility.  

It is also the time to increase leafy greens, vegetables, shoots and sour foods, as sour is the flavour of the Liver, aiding with nourishing and supporting the Liver. Spring is a great time to start a Liver detox, removing unwanted toxins that may have built up over the winter months, 

Eat more of : 

Fresh fruits
Carrots, cucumber
Seaweed, celery
Mushrooms, asparagus
Spinach, onions
Grapefruit, Lime and lemons
Seeds, nuts, and wholegrains
Honey and mint treas

Enjoy our recipe for moving into Spring, a nourishing meal for lunch or dinner!

Kale and Spinach Quinoa Bowl Recipe

Get your green on with this healthy bowl that’s perfect for lunch or dinner. It’s a leafy green spring dream when you combine the power of fresh kale, spinach, cucumber, and seaweed salad with hearty quinoa. We even threw a dash of colour in with some crunchy carrots. Topped off with a light lemon vinaigrette, or green goddess dressing, this is a spring meal you’ll love – and your body will thank you for. 

Here’s what you’ll need:

1 cup dry quinoa
1 cup kale
1 cup of spinach
1 cucumber
2 large carrots
2 tablespoons olive oil, divided
Juice from 1/2 large lemon (1-2 tablespoons)
Salt and pepper 

Note: You can add edamame, beans, tomatoes or any other extras you’d like!

To start, cook your quinoa following the instructions on the package.
When quinoa is cooked, you can opt to let it chill in the fridge or keep it warm.
Then, dice up your cucumber and carrots.
Prep your dressing mixture of olive oil, lemon juice, and salt and pepper to taste.
Assemble your salad by combining the quinoa, kale, and spinach and adding the carrots and cucumber.
Toss with lemon dressing and top with a scoop of seaweed salad.