Mindful Sodexo 
Baby kale, quinoa, bulgur, grilled asparagus, avocado, edamame, and pickled red onion drizzled with green Goddess dressing
Nutrition Facts:
Calories: 310, Carbs: 38g, Protein: 15g, Fat: 13g, Sat. Fat: 2g, Cholesterol: <5mg, Sodium: 230mg, Fiber: 10g
Prep Time: 12 to 18 minutes plus 24 hours for pickling of onions Cook time: 3 to 5 minutes plus cooking time of rice and bulgur if starting with raw ingredients Yield: 4 servings; 1 bowl per serving Difficulty level: Intermediate
Green Goddess Grain Bowl
Ingredients
Prepare
Green Goddess Grain Bowl
- 1 cup prepared tri-color quinoa or quinoa of choice
- 1 cup prepared bulgur wheat
- 16 cups baby kale
- 1 medium avocado, pitted and cut into 1/2-inch pieces
- 1 cup frozen edamame, thawed
- 8 ounces Grilled Asparagus, sliced diagonally into 1/2-inch thick pieces
- 1 cup Pickled Red Onions
- 3/4 cup Green Goddess Dressing
- 1. Mix together the quinoa and bulgur wheat.
- 2. Place 4 cups of baby kale into the bottom half of each large salad bowl, and 1/2 cup of the quinoa and bulgur mixture in the top half.
- 3. Place the following on top of the greens and grains in each bowl, going around clockwise and starting at the top of the bowl:
- 2 tablespoons diced avocado
- 1/4 cup edamame
- 2 ounces (1/3 cup) sliced asparagus
- 1/4 cup pickled red onions - 4. Enjoy immediately with 3 tablespoons of Green Goddess dressing!
Pickled Red Onion (Makes about 1 cup)
- 1 1/3 cup thinly sliced red onions
- 1/8 teaspoon kosher salt
- 1/8 teaspoon dried oregano
- 4 teaspoons white vinegar
- 1 teaspoon lime juice
- 1. Place the onions in a small nonreactive bowl. Add the salt and oregano. Toss gently to evenly coat the onions.
- 2. Pour the vinegar and lime juice over the onion mixture. Cover and place in the refrigerator for at least 24 hours to marinate. Drain and discard excess marinade when ready to use.
Grilled Fresh Asparagus
- 10 ounces fresh asparagus, trimmed to remove the tough lower parts
- 2 teaspoons olive oil
- 1/8 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1. Preheat a grill or charbroiler on high heat. Toss the asparagus in a bowl with olive oil, salt and pepper.
- 2. Grill or broil the asparagus for 3 to 5 minutes until charred and just tender. Remove the asparagus from the heat and set aside if you are using it immediately. If you are preparing the asparagus ahead of time, cover it and place it in the refrigerator until you are ready to use it.
Green Goddess Dressing (Makes about 3/4 cup)
- 6 tablespoons nonfat plain Greek yogurt
- 6 tablespoons chopped Italian parsley
- 3 tablespoons chopped fresh basil
- 3 tablespoons chopped tarragon
- 1/2 teaspoon finely chopped garlic
- 1 teaspoon fresh lemon juice
- 1 teaspoon olive oil
- 1/8 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 3 tablespoons light mayonnaise
- 1. Blend all ingredients together in a blender or food processor until smooth, occasionally scraping down the sides of the processor or blender as needed. Transfer to a bowl, cover, and keep in the refrigerator until you are ready to use it.
Chef Tips:
- Use your favorite combination of bright green herbs for the Green Goddess dressing. For a low-waste option, try adding in chopped carrot tops. Tender baby kale and spinach leaves are also a popular addition.
- Make a double or triple batch of the Green Goddess dressing and use it as a protein-packed dip for vegetables.
