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Kimberley is a blogger and freelance photographer based in San Francisco and Portland, OR. Visit the full blog post for this recipe by visiting theyearinfood.com
Ingredients
Directions
Nutrition
2 Tbsp (30 mL) olive oil
5 stalks green garlic, diced (OR use 1 small onion or 1 leek with 1 garlic clove)
1 cup (250 mL) green lentils
1/2 cup (125 mL) quinoa (any colour, or mixed)
4 cups (1 L) vegetable broth
1 purple daikon
1 watermelon radish
2 or 3 rainbow carrots, peeled
small handful, asparagus shoots
4 cups (1 L) baby spring greens (such as sorrel, radish sprouts, young arugula, etc)
1/3 cup (75 mL) coarsely chopped pistachios
Creamy Meyer Lemon Yogurt Dressing:
1 garlic clove, pressed or minced
pinch, salt
1 Meyer lemon, zest and juice
1 Tbsp (15 mL) white balsamic vinegar
1/2 cup (125 mL)Greek yogurt
1 tsp (5 mL) honey
1/4 cup (60 mL) olive oil