NOV. 26, ‘25 // INGREDIENTS For the quinoa • 1 cup quinoa, rinsed well • 2 cups vegetable broth or bone broth • 1 tbsp olive oil or avocado oil • 1 clove garlic, minced (optional) • ½ tsp mineral salt Vegetables (use what you have): • ½ onion, sliced • 1 cup spinach • ½ cup bell peppers or cherry tomatoes • 1 small zucchini or mushrooms • 1 tbsp olive oil • Pinch of salt + pepper • ½ tsp oregano • ½ tsp cumin • 1 tbsp lemon juice • 2 tbsp coconut aminos DIRECTIONS Cook the Quinoa 1. Rinse quinoa thoroughly (until the water runs clear). 2. Optional: soak 20 minutes to remove any bitterness. 3. In a pot, heat olive oil and garlic for 30 seconds. 4. Add rinsed quinoa, stir for 1 minute. 5. Pour in broth + salt. 6. Bring to a simmer → cover → cook 12–15 minutes. 7. Turn off heat and let it sit covered for 5 minutes. Fluff with a fork. Sauté the Veggies 8. In a pan, add olive oil. 9. Sauté onions until soft and golden. 10. Add peppers/tomatoes + zucchini/mushrooms. Cook until tender. 11. Add spinach, lemon and coconut aminos last and season with oregano, cumin, salt, and pepper. 12. Cook gently until the greens wilt. Combine & Serve 13. Add veggies into the quinoa pot and mix gently. 14. Top with parsley or cilantro. 15. Add a lemon wedge. Lemon vegetable Quinoa Bowl 168
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