Quinoa Bowl

Quinoa Bowl
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New Year. New Start. Our first post this year is a healthy one. How cliche is that?

We know, but after a month long marathon of finger food buffets, rich cookies, cinnamon rolls and mixed drinks our insides are crying out for for something light. The top of our list for “new starts” is the obvious…diet. So, we set out to restock our refrigerators with foods that inspire us to make good choices and more importantly, don’t bore us. And that how we arrived at this recipe. It is both flavor packed and extremely colorful. It also is far more filling than a small salad. We find this extremely important to keep us out of our cupboards digging for chocolate.


...after a month long marathon of finger food buffets, rich cookies, cinnamon rolls and mixed drinks our insides are crying out for for something light.

Quinoa Bowl
Quinoa Bowl

The sauce used in the quinoa bowl has multiple ingredients that may be foreign to you. Don’t let that steer you away. You can make a double batch and store for later use. Use it on top of virtually anything as a healthy condiment option or salad dressing. And if you’ve never cooked quinoa, make sure not to skip washing it. This step eliminates the bitter after taste often associated with seed.

Quinoa Bowl

Quinoa Bowl

Serves 4

Bowl

1 cup quinoa (red, white or mixed), rinsed
2 cups vegetable or chicken stock
cilantro
grated carrots
cherry tomatoes
avocado
black beans, rinsed
shredded chicken
brussel sprouts, shredded

Sauce

1/2 cup almond flour
1/2 cup canned garbanzo beans, rinsed and peeled
1/3 cup frozen shelled edamame, cooked
1/3 cup nutritional yeast
1/2 cup olive oil
3/4 cup filtered water
1/2 cup fresh lemon juice
2 chipotle peppers, in adobo sauce
2 tbsp cilantro
3 garlic cloves
1/2 tsp curry powder
1/2 tsp oregano
1/2 tsp kosher salt

Method

  1. Pour washed quinoa and stock of choice in a medium saucepan that has a tight fitting lid. Bring to a boil. Once the quinoa has begun to boil, reduce to a simmer, cover and cook for 25 minutes or until all liquid has evaporated. Remove from heat and let stand for 5 minutes. Fluff with fork and set aside.
  2. While quinoa is cooking make the sauce.
  3. In a food processor blend all sauce ingredients until creamy texture. This should take about 10-15 min of blending. Store in your refrigerator for up to two weeks in a jar with a tight fitting lid.
  4. To assemble bowl, toss the quinoa with the sauce. Top with a generous amount of vegetables and chicken. Garnish with cilantro and a little more sauce.