The person who inspired this week’s recipe is the kindest and most inspiring woman I know – she also happens to be my mother. It’s always a treat when the pair of us meet in the kitchen, teach each other what we have recently learned, and create new dishes together.
This week’s recipe originated from a simple nutrition discussion. Many nutritional experts will encourage their clients not to simply eat more vegetables, but to eat as many different colors of vegetables as possible in order to get a wide variety of nutrients. Our mission was to create a vegetarian dish bursting with color and flavor. Ever heard of a certain candy that encourages you to “taste the rainbow”? Here’s our vegetable counterpart.
Feel free to play with different vegetables in this dish. My mother enjoys adding chopped mushrooms to the sautéing step. Personally, I cannot stand mushrooms, so my favorite ingredients are featured below.
The details: gluten free, vegetarian, vegan, nut-free, dairy-free, egg-free, corn-free. Does contain soy.
Quinoa Avocado Vegetable Bowl
1/4 cup quinoa
1/2 cup water
1/2 avocado, chopped
1 tsp olive oil
1/2 cup broccoli
1/2 cup chopped red, orange, and yellow bell peppers
3 tbsp onion, chopped
3 tbsp bean sprouts
1 tsp sesame seeds (optional)
Gluten free soy sauce
- Place quinoa and water in a small pot on the stove. (Note: if there are different directions for your specific brand of quinoa, feel free to follow those) Bring the water/quinoa to a boil, then lower heat and cover for 15 minutes. When this is done, set aside for 5 minutes and fluff with a fork.
- While the quinoa is cooking, steam a handful of broccoli (I prefer to cook broccoli in a food steamer for ten minutes, but there are other tools that you can use to do this in a microwave for a shorter amount of time).
- Use a separate pan to lightly sauté the onion, bell peppers and bean sprouts in olive oil, watching that the vegetables don’t burn
- Place quinoa in a bowl. Add peppers, onion, broccoli, bean sprouts and avocado. Top with gluten free soy sauce and sesame seeds