This is pretty much how I eat regularly, quinoa, veggies and plant protein. Not only does this dish provide a great serving or two of vegetables but is also packed full of plant proteins. Not to mention it is one gorgeous looking meal. For my carnivores out there, add your favorite protein along side this dish. Mangiamo!
Plant Based Quinoa Bowl
Yields: 1 serving
Ingredients:
1/2 cup cooked quinoa
1 cup edamame, frozen, shelled
1/4 cup butternut squash zig-zags (I used the pre-cut option from Trader Joe's)
1/4 cup chickpeas, rinsed & drained
1/4 cup snap peas, steamed in microwave
Directions:
Cook quinoa on stovetop. When cooking quinoa use a 2:! ratio of liquid to quinoa. So if cooking 1 cup of quinoa use 2 cups of liquid. Place the quinoa and liquid into a pot and place on stove, bring to a simmer and cook for 20-25 minutes or until quinoa is soft.
Add frozen edamame to a pot of boiling water and cook fro 4-5 minutes.
For butternut squash, preheat oven to 400 degrees. Drizzle squash with olive oil and season with salt & pepper. Roast in the oven for 25-30 minutes or until squash is tender.
Rinse and drain chickpeas and set aside.
Steam snap peas in microwave or cook according to package directions
Once all components are cooked combine everything in a mixing bowl and add your favorite sauce and or protein. This dish works well with a Thai peanut sauce or Trader Joe's Peanut Vinaigrette.