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Simple Recipes for Every Day

Quinoa Bowl

Quinoa Bowl
  • Serves:  4
  • Prep Time:  20 min
  • Cook Time:  25 min

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

  • ½ cup almond flour
  • ½ cup canned garbanzo beans, rinsed and peeled
  • ⅓ cup frozen shelled edamame, cooked
  • ⅓ cup nutritional yeast
  • ½ cup olive oil
  • ¾ cup filtered water
  • ½ cup fresh lemon juice
  • 2 chipotle peppers, in adobo sauce
  • 2 tablespoons cilantro
  • 3 garlic cloves
  • ½ teaspoon curry powder
  • ½ teaspoon oregano
  • ½ teaspoon 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.