1 cup dry quinoa (rice would be a great option, as well)
1 bell pepper – sliced
Mushrooms (any kind) - sliced
1 onion - sliced
Raw cashews – toast in cast iron skillet until golden
Avocado – sliced
Cilantro – finely chopped
Add 1 cup dry white quinoa to 1 ½ cups of water. Bring to boil with a dash of salt, low to medium heat. Cover. Cook until all the water is fully absorbed.
In a preheated pan and coconut oil, sauté the onions, mushrooms, and peppers separately. Once sautéed, set aside.
In a bowl, place the cooked quinoa, top with mushrooms, onions, peppers, cashews, avocado, and cilantro.
For my other half, I add a good quality sausage or some left-over chicken (if I have some), as he needs his protein!
I also make a creamy sauce with sour cream, yogurt, paprika, hot sauce, and smoked salt. It’s a great upgrade!
Vegan or Vegetarian, Gluten-free
Sometimes I come home from work and I have no idea what I am going to make for dinner.
This is when it is “something out of nothing” night; I take all the things out from the fridge that need to be used and make something out of it.
A quinoa bowl is always a great way to have a last-minute delicious and nutritious dinner.
This one is made of ingredients I had handy at the time, but feel free to make it your own.