August 07, 2022 1 min read
Packed with rich antioxidants, brimming with texture and dripping with unami, this Quinoa Power Bowl recipe is the perfect mid-winter make-ahead lunch. Assemble ahead of time and have a healthy satisfying midday meal at the ready so you can easily avoid temptation.
You may not be able to resist the impulse to capture this one on IG... and we wouldn't blame you! It's no accident that colorful plates are especially pleasing to the eye. The colors serve a nutritional purpose. We always hear the mantra “eat a rainbow” because vegetables from each color and get a variety of important vitamins and nutrients that can nourish your body in different ways and even prevent disease.
Better yet, the ingredients can be customized to suit your mood or take advantage of whatever you happen to have on hand in the fridge. The key to this recipe is how you assemble it in the jar. Take note of the sequence of how to layer so that your jars will stay fresh (and not soggy) in the fridge.
Perfect for make-ahead meal preppers, this antioxidant rich powerhouse lunch will fill you up and stay fresh in the fridge for up to a week. The recipe below is for two portions but it can easily be multiplied if you plan to assemble multiple jars at a time.
1 cup dry quinoa
1 tsp ghee
1/2 cup sliced carrot
1/3 cup chopped red bell pepper
1/2 tsp minced garlic
4 cups chopped kale
1 tsp sea salt
2 tbsp pine nuts
1 avocado, sliced
Cook quinoa according to package directions.
Heat ghee in a medium skillet over medium heat for 2 minutes. Add carrots, bell pepper and garlic. Sauté for 5 minutes uncovered
Add bell pepper and pine nuts to pan. Continue to cook an additional 3 minutes.
Stir in kale and sea salt. Cover and turn heat off. Allow kale to wilt for 3-5 minutes.
Divide cooked quinoa into 2 jars. Top with kale mixture. Refrigerate until serving.
When ready to serve, reheat contents of jar in the microwave (if desired) and top with sliced fresh avocado.
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