Our version of Sara Britton's spring abundance bowl May 04 2016

This recipe is simple and you can easily prepare it during the week with a little bit of planning ahead.


180g quinoa, soaked for 2 hours if possible
250-300g fresh or frozen peas
2 avocados
2 spring onions
sprouts of your choice
1 batch Cashew sauce (recipe below)
1 batch Quick-pickled Radish (recipe below)

Rinse quinoa very well and add it to a pot with 1.5 cups of water. Bring to a boil, cover and reduce to simmer until water is absorbed, 15-20 minutes. Add more water if you think it is needed. 

Prepare the vegetables. Steam the peas separately or add them to the pot of quinoa a few minutes before its done. Slice the avocado and spring onion. Now it is a good time to make the sauce. 
Place ¼ of the cooked quinoa in a large bowl, add all veggies including the pickled radish and drizzle with sauce. Add a squeeze of lemon juice and season to taste if you need extra taste.

Cashew sauce


1/2 cup raw cashew soaked for at least 3 hours
1/2 cup water
2 Tsp extra virgin olive oil
1 small clove garlic
4 Tsp lemon juice
1/2 tsp himalayan salt
1-3 Tsp dill finely chopped
1/2 tsp raw honey (optional, but it creates a balanced taste)

Add all ingredients (except the dill) to a blender and mix until the texture is super smooth. Add the dill and stir until it is well incorporated in the sauce.  
To speed up prep time, you may soak the nuts from the night before or make the sauce in advance. Be careful, because it does not keep more than 3 days in the fridge.


Quick Pickled Radishes

Makes a full 1/2-liter jar


250g radishes
1/2 cup apple cider vinegar
1/2 cup water
3 cloves garlic
1 tsp. maple syrup or liquid honey
1 tsp. sea salt
1/2 tsp. black peppercorns
1/2 liter jar with tight fitting lid


Remove the top end of all radishes and slice them into very thin pieces. 

In a measuring cup, combine vinegar, water, maple syrup, and salt. Stir well to dissolve salt and blend the ingredients. You can speed up the marination process by slightly warming the liquid before pouring it over the radishes. 

Place a handful of radish slices at the bottom of the jar and add a few peppercorns and one clove of garlic. Continue to stack the radishes, peppercorns and garlic until you’ve reached the top of the jar. Pour the liquid over, completely covering the contents of the jar, discarding any leftovers. Place an airtight lid on the jar, and place in the fridge. Can be enjoyed 24 hours later, for up to three weeks.