Recipe by Chef Jonathan Bardzik // serves 4
- 1 cup quinoa, dry
- 2 apples like Ginger Crisp or Honeycrisp, thinly sliced
- 1 cup chickpeas
- 2 cups peas, sunnies and beets salad blend
- 1/2 cup plain yogurt
- 1/2 cup crumbled blue cheese
- 1 tsp Dijon mustard
- 1 cup Spicy microgreens blend
Cook quinoa: Place quinoa in a fine mesh strainer and rinse well under running water. Place in a 2 quart saucepan with 2 cups water. Bring to a boil over high heat. Add a generous pinch of salt, reduce heat to low, cover and cook until water is absorbed. Remove from heat and let rest 15 minutes. Toss with a fork and let cool to room temperature. This can be done a day or two ahead of time.
Make dressing: Add ingredients to the bowl of a food processor, season with salt and pepper and blend until smooth.
Assemble grain bowl: Place 3/4 cup cooked quinoa, 1/2 sliced apple, 1/4 cup chickpeas and 1/2 cup salad blend in a bowl. Drizzle with dressing to serve.