Spring is around the corner and with the vibrant color nature give us with colorful flowers and beautiful canopy how about making a colorful meal with these colors. This platter today is packed with fiber and protein, satisfying enough to serve as a main meal. You can keep in the refrigerator for 2-3 days, making it a perfect make-ahead dish. I actually thought it tasted even better leftover.
1 Avocado sliced
1 cup boiled garbanzo beans
1 cup boiled quinoa
1 cups Baby spinach or arugula or broccoli slaw
1 cup mixed sprouts ( beans, alfalfa, clover leaf, peas or as per taste)
1 Beet, medium raw shredded
½ cup Colored peppers- Julienned
1-2 small sliced radishes
1 Carrot, shredded medium-to-large
10-12 fresh cranberries 10-12 round sliced squash of your choice I used Chayote and zucchini
Salt – as per taste
Pepper- as per taste
Turmeric powder (optional)
1 teaspoon cumin seeds
Fresh twigs of cilantro/mint/spring onions
3 tablespoons apple cider vinegar
2 tablespoons lime juice
1 tablespoons olive oil
1 tablespoon chopped fresh mint or cilantro
1 tablespoons maple syrup or agave nectar
½ teaspoon Dijon mustard, to taste
¼ teaspoon salt
Freshly ground black pepper, to taste
Whisk everything together.
Cooking quinoa: First rinse the quinoa in a fine mesh colander under running water. In a medium-sized pan, combine the washed and rinsed quinoa in 1 cup water. Bring the mixture to a gentle boil, then cover the pan, reduce heat to a simmer and cook for 10 minutes. See when little tails are out. Remove the quinoa from heat and let it rest, for 5 minutes. Drain off any excess water and fluff the quinoa with a fork. Set it aside to cool.
Cooking Garbanzo: Soak the beans overnight and boil them to a consistency that you should be able to press them with your fingers. Drizzle oil in a pan, add cumin seeds and pour the boiled beans, toss with salt, cayenne pepper, turmeric, fresh lemon juice and cilantro. Keep aside.
Cooking/Baking of squash: Wash and cut the squash in round slices of 2-3 inch thickness. In a large bowl, place the sliced squash, pepper, turmeric, salt, and pepper. Mix and coat well with hands. Set aside and let it marinade for 5 minutes.
Line a baking sheet with foil and spray oil. Arrange the slices on tray. Bake at 350 degrees for 18-20 minutes. Alternatively, you can use a pan too for cooking squash. In a large frying pan sauté slices over medium heat, with few drizzles of olive oil. Sauté until browned and cooked to your liking.
Serving and Plating: Take a plate. Put a cup of boiled quinoa at the center and arrange the beets, tossed garbanzo beans, baked squash, salad, sprouts, and avocado as per your liking. Pour over the dressing and enjoy!!!