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Tarragon Caesar Veggie Bowl

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Ingredients 

For the dressing (lasts one week in the fridge):

  • 1 bunch tarragon
  • 2 cloves garlic
  • 1/2 cup extra virgin olive oil
  • 2 tbsp Dijon mustard
  • Juice of 1/2 lemon
  • 1 tsp anchovy paste
  • 3 tbsp avocado oil mayo or vegan mayo
  • Fresh cracked black pepper
  • 1/4 cup freshly grated Parmesan
  • salt for seasoning if needed
  • For the bowl: make ahead and store cooked ingredients in the fridge:
  • 1 cup white quinoa
  • Kosher salt to taste
  • 1 bouillon cube or 1 tsp bouillon paste
  • 1 bunch broccolini ~1/2 lb thick pieces sliced in half vertically
  • 8 pieces of asparagus sliced in half vertically if thick
  • 2 radishes or 1 large radish thinly sliced
  • Micro greens for topping optional but nutritious and fun!

Directions 

  • **For the quinoa:**
  • Fill a small pot w 2 cups of water. Bring to a boil. Add bouillon & mix. Reduce to a simmer. Add quinoa & cover. Cook for 12-15 min until all liquid is absorbed. Allow to come to room temperature before storing in the fridge.
  • **For the veggies:**
  • For both methods, fill a large bowl halfway with ice. Add water. Set aside.
  • For the steamer: Fill a pot or deep rimmed pan w/ 1-2 cups of water. Bring to a boil. Reduce to a simmer. Add steamer basket on top. Place broccolini & asparagus in the basket and cover. Steam for 2 minutes until bright green and fork tender — the broccolini will have a little raw crunch in the center. Place into ice bath until cooled. Strain & dry off & either store in the fridge for meal prep or plate.
  • For blanching: fill a pot 3/4 the way w water. Season with 1 tbsp of kosher salt. Bring to a boil. Reduce to a simmer. Place veggies in the water and cook for 2 minutes. Remove & place in ice bath. Strain, dry and store in fridge or serve.
  • **For the bowl: **
  • Add quinoa. Top with veggies & swirl tarragon Caesar dressing. Add radish slices, micro greens & some grated parm or Parm crisps.