Quinoa Bowl

My favourite way to cook quinoa begins with rinsing it really, really well. If the package says “pre-rinsed”, don’t believe it. Rinsing well makes all the difference – trust me!

I then like to melt a little coconut oil in our cast-iron pan and lightly toast the (well) rinsed quinoa – this step is super important. Then I add vegetable broth (1 part quinoa to 1.5 parts broth) and bring to a boil. Once boiling, reduce heat to simmer, and in 15 – 20 minutes your quinoa should be perfect!

Sauteed kale
Remove stems from kale. Chop into manageable-sized pieces (no one wants to see kale hanging out of your mouth). Melt coconut oil in your favourite cast iron pan and add kale, garlic and a generous squeeze of lime or lemon juice. Season with good Himalayan or sea salt. Set aside once done.

Veggies of choice
Use what you have on hand….clean out your fridge! We used tomatoes, peppers, avocado…

Caramelized onions
This is really the only way to eat onions. In my humble opinion, it is always worth the extra few minutes to lovingly sauté onions in your oil/fat of choice. You will be rewarded with exceptional flavour!

Toasted pumpkin seeds
Toasting nuts and seeds brings out a really nice flavour – worth the few minutes!

Tahini Sauce
1/2 cup tahini
2 garlic cloves minced
1 tablespoon plus 1 teaspoon tamari sauce
1 tablespoon plus 1 teaspoon maple syrup
2 teaspoons lemon juice
1 teaspoon apple cider vinegar
1 tablespoon olive oil
3 tablespoon water (you may wish to add more to thin as needed)

Combine above ingredients until smooth. Leftover sauce will keep for up to 2 weeks in fridge.

Assembly of your Quinoa Bowl
Spoon desired amount of quinoa into a bowl. Top with veggies of choice – the above is just a recommendation…but strongly encouraged. 🙂

Drizzle with tahini sauce and top with pumpkin seeds – enjoy!