• 604-362-9571
  • Monday - Sunday
Blog Vegetarian For a Day? Try This Easy Quinoa & Greens Bowl

Blog

blog

Vegetarian For a Day? Try This Easy Quinoa & Greens Bowl

  • by Michelle
  • January 19, 2016

It seems more and more people are leaning towards becoming vegan or vegetarian these days, but if you aren’t against eating meat it doesn’t mean you can’t go vegetarian for a day or two.  If done properly their are many ways to get all the nutrients you get from eating meat regularly through other vegan/vegetarian meals.

The first question I get from people is: how will I get enough protein to build beautiful toned muscles and burn lot’s of fat?  It’s possible; however, one has to be very careful and be sure they are adding protein packed food options (especially if they are not including dairy in their diet either).

The recipe below is one of my favorite “make-ahead of time” meal ideas to take to work or have ready in the fridge when I come home after a long day.  It’s very easy to make and you can even get creative and add other vegetables and ingredients to customize it to your likes.  I like to add steamed broccoli, spinach, kale, or brussell sprouts (I don’t know why brussell’s get such a bad rap – I love them!).  Oh and of course if you have been following me for a while you know much I love avocado, add 1/2 a sliced avocado on top of this bad boy and BOOM you have flavor heaven!

Check it out below!

quinoa-salad-050312_Fotor

 

INGREDIENTS:

  • 1 cup quinoa, uncooked

  • 2 cups of water (or low sodium vegetable broth for extra flavor)

  • ¼ vegetable broth (or 1 tbsp coconut oil)

  • 1/3 of an onion, chopped

  • 1 clove garlic, minced

  • 1 cup edamame, frozen

  • 1 zucchini, chopped

  • 2 cups kale, de-stemmed

  • salt and pepper to taste

TAHINI LEMON DRESSING

  • ¼ cup tahini

  • ¼ cup fresh lemon juice (approx 1 lemon)

  • 1 tbsp maple syrup (or agave)

  • sea salt to taste

DIRECTIONS:

  1. In a medium size pot, add quinoa and water and bring to a boil, reduce heat and cover for 15 minutes or until water is absorbed.

  2. In a separate pan, heat vegetable broth (or oil) and saute the onions with the garlic for 2 minutes. Add in frozen edamame and zucchini. Cook for about 5 minutes. Add the kale last and cook for about 1 minute until softened. Season with salt or pepper to taste. Turn off heat

  3. Prepare dressing in a small bowl, top with vegetable mixture and drizzle on the dressing.

 

Enjoy and leave comments below to let me know how you customized your bowl!

0Comments

Leave a Comment

Your email address will not be published. Required fields are marked *