Dive head first into seasonal dishes with this spring recipe!
Now that Oakley, California is in the midst of the spring season, many of us are stocking up on seasonal produce and enjoying lighter meals. With summer just around the corner, getting in shape is certainly in the cards. Fortunately, you don’t have to starve yourself to eat healthily and be satisfied!
Check out this seasonal recipe of quinoa and garden vegetables for a filling lunch or a light supper!
1 cup quinoa
1½ cups water
juice of ½ lime
1 red onion, sliced thin
¼ cup vegetable broth
½ medium zucchini, cut in half lengthwise and sliced thin (about 2 cups)
2 cloves garlic, minced
salt/pepper to taste
8 oz sweet green peas
3-4 large swiss chard leaves, stems removed, chopped (about 2 cups)
2 tbsp dijon mustard
1 tbsp pure maple syrup
1 tbsp balsamic vinegar
⅛ tsp salt, or to taste
Rinse quinoa in a fine sieve under cold water. Cook quinoa in a large pot on the ...