Green Goddess Bowl with Oil Free Chimichurri
Ingredients
FOR THE CHIMICHURRI
- 1 cup cilantro
- 1/4 cup parsley
- 2 cloves garlic
- 1/2 cup red wine vinegar
- 1 avocado
- 1 small jalapeno optional
- 1/4 - 1/2 cup water as needed
FOR THE BOWLS
- 1 bunch of asparagus ends trimmed
- non-stick spray
- salt and pepper to taste
- 2 cups cooked quinoa heated
- 4 cups baby spinach
- 2 cups shredded iceberg lettuce
- 1 cup shelled edamame
- 1 avocado sliced
- 1 jalapeno sliced
- 1/2 red onion diced
Instructions
- FOR THE DRESSING: Combine cilantro, garlic, red wine vinegar, avocado and jalapeno in a blender or food processor. Pulse to combine, adding water as need until desired consistency is reached. Set aside until ready to use.
- FOR THE BOWLS: Preheat the oven to 400 degrees. Spray a baking sheet with non-stick spray and place asparagus on the sheet. Sprinkle with salt and pepper and bake until tender (approx. 7-10 minutes). To assemble: In 4 bowls, layer spinach, lettuce, quinoa, asparagus, edamame, avocado, jalapeno and red onion. Top with chimichurri and serve.