I love this cohesive quinoa bowl. It packs a punch with lots of fiber and protein - it keeps you feeling satiated for hours. "Bowl" meals are awesome because they offer a nutritious grain as a base, an assortment of veggies, and a nice protein/fat.
This bowl can be stored for 3-4 days in a sealed container in the fridge so it's perfect for a quick/healthy lunch.
You can really pack it full of meats and veggies or make it vegan with vegetable broth. It's also pretty tasty cold, if that's your thing.
To make it like me...
You will need....
1 cup of organic low-sodium chicken broth
2 bell peppers
handful of baby spinach, chard or kale
crimini mushrooms (appr 10)
1 tspn of ground turmeric
1 tspn of thyme
sea salt & pepper to taste
1 tbls of organic worcestershire sauce
1 tspn of ground ginger
1 cup quinoa
one chicken breast diced
optional garnishes: sprinkle of red chili flakes
Cook the quinoa and chicken separately. Quinoa will be cooked in chicken broth per directions on the package. Fluff the quinoa with a fork, add to a wok with a little olive oil. Add chicken, chicken broth, seasonings, bell peppers and mushrooms. Stir fry for about 5 minutes on medium heat. Add spinach (chard or kale) and stir fry on high for about 5 more minutes. Turn the heat down, cover and let simmer for 10-15 minutes.
