Every now and then, you may find yourself stuck in a rut with figuring out what to make for a meal. Having to come up with meals to take on-the-go can be even more of a challenge. You want something that’s simple, easy, nutritious, and something that you actually look forward to eating. What do you get when you cross a rice bowl with a burrito bowl… well, try this recipe for inspired by the Detoxinista and see for yourself.
Quinoa is loaded with protein, fiber and minerals, and is naturally gluten-free. It also has a low glycemic index which means it won’t spike your blood sugar, leaving you fuller longer.
1 cup dry quinoa, rinsed
2 cups water
1 teaspoon coconut oil
1/2 red onion, chopped
1 bell pepper, chopped
1/2 pound broccoli florets, chopped
1 zucchini, chopped
1/2 teaspoon sea salt (optional)
sliced green onions, for garnish
6 tablespoons coconut aminos, or tamari
2 tablespoons pure maple syrup
1 tablespoon fresh lemon juice
1 teaspoon minced garlic
1 teaspoon minced ginger
Combine quinoa and water in a small saucepan and cook according to instructions. Set aside.
Melt coconut oil in large skillet and sauté onion and bell pepper. Whisk sauce ingredients together and add it to the skillet with the remaining vegetables. Cover skillet and cook until tender.
Add in quinoa and fold ingredients together. Garnish with green onions.
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