Quinoa Crunch Bowl

One of my favorite things to do is to find a meal I really like at a restaurant and then try to recreate it. I used to get a Quinoa Crunch Bowl at one of my go-to restaurants in Denver- Life Kitchen. I loved it so much, I decided to recreate it and I think I figured out the perfect recipe! When we picked up our LINC box this week, it nearly had all the ingredients to make this bowl!! So, I had to…

The seasonal veggies that we used were:

  • Radishes

  • Carrots

  • Peas

  • Spinach

  • Kale

  • Cilantro

  • Oregano

  • Garlic Shoots

Here’s the recipe!


Quinoa Crunch Bowl


-1 cup uncooked quinoa

-Kale and/or spinach

-1 bunch radishes, chopped

-4 large carrots, chopped

-1 cup snap peas, chopped

-1 avocado sliced


-1/2 cup olive oil

-1/4 cup lime juice

-2 garlic shoots, chopped (1 tsp minced garlic would work too)

-1 TBSP minced adobo chilis

-1/4 cup cilantro, chopped

-2 tsp cumin

-salt and pepper

How to:

  1. Place the quinoa in a saucepan with 2 cups of water. Bring to a boil. Cover and reduce heat and cook until water absorbs.

  2. Chop all vegetables and mix together with greens

  3. Make dressing by combining olive oil, lime juice, garlic shoots, adobo chilis, cilantro, cumin, salt and pepper. Shake or whisk to combine.

  4. Serve salad with a dollop of hummus, avocado and quinoa on it and pour dressing over the top.

We served ours with grilled chicken!!