Quinoa Bowl

  • Serves: 4
  • Prep Time: 20 min
  • Cook Time: 25 min
  • Total Time: 45 min
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Ingredients

Bowl

  • 1 cup Quinoa (red, white or mixed), rinsed
  • 2 cups Vegetable or chicken stock
  • Cilantro
  • Grated carrots
  • Cherry tomatoes
  • Avocado
  • Black beans, rinsed
  • Cooked, shredded chicken (leave out if vegan)
  • 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 rinsed 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. In a food processor blend all sauce ingredients until creamy texture is achieved. This should take about 5-10 minutes of blending. Store in your refrigerator for up to two weeks in a jar with a tight fitting lid.
  3. 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.