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Quinoa Bowl

6/8/2016

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This is a super easy meal to put together and is just as good the next day. You can serve it warm, room temperature or cold. It's a very versatile dish-- don't have tomatoes? Feel free to add peppers.  Hate cilantro? Simply omit it and add extra parsley. Basically, any veggie goes. 
Picture

Ingredients 

  • 1 1/2 cups quinoa
  • 3 cups water
  • 1/4 cup lime or lemon juice
  • 1/4 cup olive oil
  • 1 cup parsley, chopped
  • ½ cup cilantro, chopped (you can add more parsley if you don't like cilantro or skip it completely) 
  • 1/2 cup scallions, chopped
  • 1/2 cup tomatoes diced or you can use ½ box of cherry tomatoes cut in half
  • ½ cup corn kernels (fresh or frozen)
  • Salt and pepper to taste
  • 1 Avocado (optional)

Directions

Using a fine mesh strainer, rinse quinoa with cool water until the water runs clear.
Add  the quinoa to saucepan over low heat.
Stir until all water has evaporated, addd water and a pinch of salt.
Stir to make sure there are no grains stuck to the bottom of the pan.
Bring to a boil, lower the heat and simmer, covered for 10-18 minutes until all the water is absorbed. 
Remove from heat and let stand 5 minutes covered.
Fluff with a fork.
Combine all ingredients in bowl and serve warm or at room temperature.
You can top it off with some diced avocado.
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    Ingrid Vaicius

    DC based Health and Wellness Coach
    ​Helping busy women make their health a priority so they can feel their best, thrive and live at their full potential.

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    This blog is not intended to be used as medical or nutritional advice. Information and statements regarding health claims on this blog have not been evaluated by the FDA and are not intended to diagnose, treat, cure, or prevent any disease. Always consult a doctor before making any changes to your diet and exercise routine. 

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