Quinoa Bowl
My Quinoa Bowls are never the same, but always a big hit! Quinoa is a complete protein and is known to be the most nutritious whole grain you can eat.
- First, rinse 1 cup dry quinoa and let drain. Then cook the quinoa in two cups water along with a 4-inch strip of Kombu (seaweed that will infuse much-needed minerals and a little salty flavor into your grains). Bring to a boil and then simmer for 15 minutes. Once cooked, add a little ghee (clarified butter sold in health food stores) and sea salt* for more flavor. (I’m all for making healthy foods taste as good as you can so kids will eat them!)
- While the quinoa is cooking, start sautéing 3-5 vegetables in ghee or coconut oil**. Some of my favorites are mushrooms, red pepper, onions, spinach, carrots, broccoli and of course minced garlic. I also like green beans and Brussels sprouts, just steam for a few minutes before you start sautéing since they take longer than the other vegetables to cook. Just season with a high quality sea salt and fresh-cracked black pepper.
- Start filling the bowls! Place about ¼ cup quinoa in the bottom of each bowl, then add the sautéed veggies.
- I also like to add avocado, a few garbanzo beans or lentils and top with a fried pasture-raised egg. Yum!
* I recommend Celtic Sea Salt. It’s nutritionally superior to Himalayan salt, lower in sodium and higher in magnesium, potassium, phosphorous and many trace minerals deficient in the modern American diet. Real salt is highly beneficial and necessary to good health, and it is very difficult to have too much (unless you are eating packaged, processed foods.)
** Most people cook with extra virgin olive oil, but unfortunately heat changes the chemical structure of olive oil turning it into a carcinogen. Cook instead with coconut oil or ghee and use the extra virgin olive oil to make your salad dressings, dips and to drizzle on cooked vegetables.
