Garden Vegetable Spread
A vibrant and healthy Garden Vegetable Spread perfect for dips, sandwiches, or party appetizers, packed with fresh vegetables and nutrients.
Ingredients
Main Ingredients
- 1 cup fresh spinach rich in vitamins and adds a vibrant green color.
- 1/2 cup cooked and cooled quinoa gives a wholesome texture and protein boost.
- 1 piece bell pepper (chopped) for a sweet crunch and a pop of color.
- 1 piece carrot (shredded) adds natural sweetness and crunchiness.
- 1/4 cup red onion (minced) for that zesty finish.
- 1/2 cup nutritional yeast a cheesy flavor without dairy, perfect for vegans.
- 2 tablespoons olive oil adds richness and helps bind the spread.
- 1 piece Juice of 1 lemon brightens and enhances the flavors.
- to taste salt and pepper essential for balance.
Instructions
Preparation
- Start by preparing your ingredients. Chop, shred, and measure those colorful vegetables.
- In a large mixing bowl, combine the chopped spinach, cooked quinoa, bell pepper, carrot, and red onion.
- Sprinkle in the nutritional yeast and mix well.
- Drizzle with olive oil and lemon juice, and stir until everything is evenly coated and beautifully blended.
- Season with salt and pepper to taste.
- For an extra touch, refrigerate the spread for 30 minutes; this lets the flavors meld together beautifully.
Notes
You can replace quinoa with cooked lentils for a protein-packed alternative or use any seasonal vegetable that you fancy. Add a pinch of red pepper flakes or chopped jalapeños for heat, Greek yogurt or hummus for a creamier consistency, or top with sunflower seeds or nuts for crunch. Serve on whole-grain bread with sliced avocado and sprouts for a filling lunch. The spread is perfect for making ahead; store in an airtight container in the fridge for up to 3 days, or freeze in portions for quick meals. Always wash vegetables thoroughly before use and taste as you go to adjust seasoning!