These Healthy Quinoa Bowls Will Keep You Fuller, Longer

quinoa embedPhoto: Courtesy of Love & Lemons.
Lately, our weekends have been filled with some pretty extravagant eats. After a few weeks in a row of food & wine fests, gelato fests (oh, yes), and dinners out with friends, I’ve been feeling a little over-indulged, to say the least. Quinoa to the rescue!
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Nothing helps me feel more grounded than a bowl of quinoa piled with veggies. This bowl is pretty simple if you’ve prepped a few of these items in advance. I like to make a big batch of quinoa and keep it in the fridge all week. Same with pesto, and this week I happened to have these pickled chard stems on hand.
I cooked up some mushrooms with my new favorite combo — balsamic & soy sauce — then piled the veggies into bowls. If you haven’t pickled chard yet, you could sub in some dried fruit for a pop of sweetness.
Here’s to a happy healthy week! (With maybe just a small scoop of gelato).
Spring Quinoa Bowls
Serves 2
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Ingredients
A few cups chopped cremini mushrooms
Salt
1 tablespoon olive oil or coconut oil
Splash of balsamic vinegar
Splash of soy sauce (or tamari)
1 1/2 cups cooked quinoa
A few handfuls spinach, chopped (or sauteed chard)
A few slabs of tofu, cubed
1-2 radishes, sliced thin
1/2 cup edamame (frozen is ok, thaw it)
A few spoonfuls of pickled chard stems
A few dollops of walnut pesto
More salt & pepper, to taste
2Photo: Courtesy of Love & Lemons.
Instructions
1. Cook your quinoa and make your pesto (both can be done ahead).
2. Heat a large skillet to medium heat. Add a splash of olive oil (or coconut oil) to the pan, then add the mushrooms and a few pinches of salt. Toss to coat and then let the mushrooms cook (without touching them) for a couple of minutes. Stir, and let them continue browning on all sides. (This happens when you stir them only occasionally so they can caramelize).
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3. Once your mushrooms are starting to really brown, add a splash of balsamic vinegar and stir. Add a smaller splash of soy sauce, stir again.
4. Let cook for (about) 30 seconds more and remove them from the pan. Taste and adjust seasonings. (Note: If you've over-salted them, just salt your quinoa less).
5. Assemble bowls with quinoa, mushrooms, spinach, tofu, radishes, edamame, chard stems, and a dollop of pesto. (or whatever assortment of veggies you like).
6. Bake or pan-sear your tofu if you're not a fan of plain raw tofu. (salt it, chop it, bake it for about 20 minutes, or sear slabs in a pan for about 1 minute per side).
3Photo: Courtesy of Love & Lemons.
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Next up: a colorful salad with plenty of protein — click over for the full recipe!
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