Happy Autumn Everyone!
Quinoa, once you learn how to make it, is one of the most versatile, easy to cook with, enticing blank palettes for a plethora of lunch and dinner options. I cook my quinoa in bulk, always making two or three times what’s needed for whatever particular meal I’m making. Its so easy to pile some in a bowl the next day, top with a smattering of veggies, a protein, some sauce (I love either pesto or coconut curry sauce) and, viola. A mouthwatering meal at the ready.
When initially assembling this particular Fall Harvest Bowl, I was slightly hesitant, imagining the flavors to be potentially too bland. On the contrary. It was vibrant, flavorful, nutty, crisp with the crunch from peppers, the herby taste of the pesto, all utterly delicious.
This one is super easy to make. Its grain free, dairy free and sugar free. Enjoy!
1 cup of Quinoa, cooked according to instructions on package
Cooked turkey or chicken breast (I grabbed a pre-marinated turkey breast from the grocery store and popped that in the oven. Superb).
A handful of fresh kale
1/4 cup of red onions, sliced
1/2 of a bell pepper (I like either orange or yellow, as they are sweet, light, crisp and lovely)
A sprinkling of sundried tomatoes
A handful of mushrooms
1 garlic clove, diced into tiny pieces
- Cook quinoa according to instructions on package. This takes about 25 minutes.
- Make sure your protein (turkey, chicken or bacon would all be excellent in this dish, though I would recommend either turkey or chicken) is cooked as well.
- Toss the mushrooms and garlic into a frying pan. Cook on medium heat with a small spoonful of coconut oil for 3-4 minutes until mushrooms darken slightly in color and take on a slightly rubbery look.
- Spoon about one cup of the already-finished-cooking quinoa into the frying pan with the mushrooms.
- Add in the sliced bell peppers, onion, kale and sundried tomatoes. Stir.
- Allow everything to cook together for the minute or two it takes to cut up your protein into bite size pieces. Toss the pieces into the frying pan, nearly completing the ensemble.
- To top it all off, add in a few spoonful’s of pesto (or whatever sauce you’ve chosen). Stir well so everything is distributed together.
- Remove from heat, allow to cool for a few minutes and then enjoy.
This dish is delicious warm and fresh. Its also great as leftovers.
Store leftovers in an airtight container in the fridge for up to 3 days.
The recipe above can serve one very hungry person or two middle-level hungry people.