Green Quinoa Bowl

Looking for a veggie-based dinner that’s quick and easy to make? You might like this “Green quinoa bowl”. I made this the other night, and it was on the table in under 30 minutes….who needs take-out?

After rinsing a cup of quinoa really, really well (trust me, this is important), I lightly toasted the quinoa in a cast iron pan with about 1 tablespoon of coconut oil. I then added 1.5 cups of veggie broth. Once it boiled, I then brought it down to a simmer for about 15 – 20 minutes. While that was going on, I lightly steamed broccoli and toasted 1/4 cup pumpkin seeds. I also made a dressing of 2 tablespoons of tamari, 1 tablespoon of maple syrup, 1/2 tablespoon of apple cider vinegar, 2 cloves of minced garlic, and then used my rasp on a chunk of ginger.

When the stock had been absorbed by the quinoa, I tossed in the steamed broccoli and a few generous fistfuls of spinach. I then tossed in the dressing, about 3 chopped green onions and the pumpkin seeds. Done.

Heather and I were discussing how handy it would be to have “ready made” quinoa in the fridge. It’s an excellent idea as it makes putting together a healthy “quinoa bowl” with whatever veggies you have on hand quick and easy. If you’re looking for a savoury dish, I recommend cooking your quinoa in vegetable stock. If you’re wishing for a sweeter dish, simply cook your quinoa in water and it makes a great base for adding fresh and/or dried fruit for a healthy and nourishing breakfast dish.