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–+ servings

Spring Crunch Bowl

The Spring Crunch Bowl celebrates freshness and simplicity, drawing its inspiration from seasonal produce and the delicate balance of textures.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Bowl
Cuisine International
Servings 2 servings

Ingredients
  

Base:

  • 150 g quinoa
  • Salt

Crunchy Vegetables:

  • 1 small broccoli
  • 1/2 zucchini
  • 1/4 fennel bulb
  • 8 radishes

Herbs & Greens:

  • 1 small handful of baby greens (arugula, spinach, etc.)
  • 10 fresh mint leaves

Pan-Roasted Chickpeas:

  • 240 g cooked chickpeas, drained and well dried (1 can)
  • 1 tablespoon olive oil
  • 1 tablespoon cornstarch (optional, for extra crispiness)
  • 2 teaspoons sweet paprika (or spice of choice)
  • Salt

Lemon-Anise-Tahini Sauce:

  • 4 tablespoons tahini
  • 4 tablespoons lemon juice
  • 5 to 6 tablespoons water (or more to adjust consistency)
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • 2 tablespoons finely chopped fresh dill (or 3/4 teaspoon dried dill)
  • 1 small garlic clove grated (optional)
  • Salt

Toppings:

  • 1 teaspoon poppy seeds
  • 1 to 2 tablespoons slivered almonds or chopped hazelnuts lightly toasted
  • 1 to 2 tablespoons sunflower or pumpkin seeds
  • Lemon zest (optional)

Instructions
 

Cook the quinoa:

  • Rinse the quinoa, then cook it in twice its volume of salted water.
  • Simmer for 10 minutes covered, then let it rest off the heat for 20 minutes. Fluff with a fork.

Prepare the broccoli:

  • Cut the florets into bite-sized pieces. Steam or boil them in salted water for 3 to 4 minutes until just tender but still bright green.
  • Rinse under cold water and set aside.

Prepare the other vegetables:

  • Grate the zucchini or slice it into thin ribbons.
  • Finely slice the fennel.
  • Cut the radishes into thin rounds.

Pan-roast the chickpeas:

  • Heat the olive oil in a frying pan over medium heat. Toss the chickpeas with cornstarch, paprika and salt.
  • Add them to the pan and sauté for 10 to 15 minutes, stirring often, until golden and crispy. Set aside.

Make the sauce:

  • In a small bowl, mix the tahini, lemon juice, water, olive oil, maple syrup, dill, and grated garlic if using.
  • Adjust consistency with more water if needed. Add salt to taste.

Assemble the bowl:

  • Divide the quinoa between two bowls.
  • Arrange the broccoli, zucchini, fennel, radishes, baby greens, and mint leaves on top.
  • Add the crispy chickpeas.
  • Drizzle with the lemon-anise-tahini sauce.
  • Sprinkle with poppy seeds, toasted nuts, seeds, and a little lemon zest if desired.
Keyword Bowl
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A recipe proposed by Maison Marmite