Mindful Sodexo 
Baby kale, quinoa, bulgur, grilled asparagus, avocado, edamame, and pickled red onion drizzled with green goddess dressing
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Prep Time: 12 to 18 minutes plus 24 hours for pickling of onions|Cook time: 3 to 5 minutes|Yield: 4 servings; 1 bowl per serving
Pickled Red Onion (Makes about ½ cup)
Ingredients
- ½ habanero pepper cut into thirds and remove seeds
- 2/3 cup thinly sliced red onions
- 1/8 teaspoon Kosher salt
- 1/8 teaspoon dried oregano
- 1 Tablespoon and one teaspoon white vinegar
- ¾ teaspoon lime juice
Green Goddess Dressing (Makes about 3/4 cup)
Ingredients
- ¼ cup and 2 Tablespoons nonfat plain Greek yogurt
- ¼ cup and 2 Tablespoons chopped Italian parsley leaves
- 3 Tablespoons chopped basil leaves
- 3 Tablespoons chopped tarragon leaves
- ½ teaspoon finely chopped garlic cloves
- 1 1/8 teaspoon fresh lemon juice
- 1 1/8 teaspoon extra virgin olive oil
- 1/8 teaspoon Kosher salt
- 1/8 teaspoon ground black pepper
- 3 Tablespoons light mayonnaise
Grilled Fresh Asparagus
Ingredients
- 10 ounces fresh asparagus, trimmed
- Two teaspoons extra virgin olive oil
- 1/8 teaspoon Kosher salt
- 1/8 teaspoon ground black pepper
Green Goddess Grain Bowl
Ingredients
- 1 cup prepared tri-color quinoa or quinoa of choice
- 1 cup prepared bulgur wheat
- 1 cup frozen edamame, thawed
- 16 cups baby kale
- ½ medium avocado, peeled, seeded and diced
- 8-ounces grilled asparagus
- ½ cup pickled red onions
To Prepare Habanero Pickled Red Onions:
- Note – Habanero peppers are scorching. Be sure to wear gloves and wash your hands after handling. Be mindful to discard gloves after use. The habanero is for flavoring the onions and should not be eaten.
Cut stems off habanero and deseed. Cut peppers into three pieces. Combine with sliced onions, salt, and oregano in a bowl. - Mix the vinegar and lime juice in a separate bowl.
- Pour the vinegar mixture over the onion mixture. Stir, cover, and place in the refrigerator for at least 24 hours to marinate. Remove and discard the habanero before using it.
To Prepare Green Goddess Dressing
- Add all ingredients into a blender. Blend until smooth. Cover and place in the refrigerator until ready to use.
To Prepare Grilled Asparagus
- Wash the asparagus and cut off the bottom ends.
- Place asparagus in a bowl. Pour in olive oil and season with salt and pepper. Toss to evenly coat.
- Grill on charbroiler for 3 minutes or until tender. Cool to avoid overcooking. Divide into four portions.
To Assemble the Green Goddess Grain Bowl
- Combine quinoa and bulgur wheat.
- Place 4 cups of the baby kale in the bottom half of a service bowl and ½ cup of the quinoa bulgur mixture in the top half.
- In order, place the following items over the greens and grains:
- 2 Tablespoons diced avocado from 9 to 11 o'clock
- ¼ cup edamame from 1 to 3 o’clock
- 1 portion (2 ounces) grilled asparagus from 4 to 6 o'clock
- 2 Tablespoons pickled onions in the center of the bowl. - Enjoy immediately with 3 Tablespoons of green goddess dressing!
Nutrition Facts: Calories: 310, Carbs: 38g, Protein: 15g, Fat: 13g, Sat. Fat: 2g, Cholesterol: <5mg, Sodium: 230mg, Fiber: 10g
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