Quinoa Veggie Power Bowl using a Local Farm Box from Peapod
This fresh, quinoa veggie bowl is easy to make and full of flavor!
Prep Time1 hr 10 mins
Cook Time15 mins
Total Time1 hr 25 mins
Servings: 1
Ingredients
- Radish
- Beets
- Zucchini
- Yellow Squash
- Kale
- Green Beans
- Cabbage
- Quinoa
- Salt
- Pepper
- Olive Oil
- Coconut Aminos it’s a staple in my house, but you can use soy sauce if you prefer
Instructions
- Cook the beets and the green beans! Believe it or not, until this very day, I had never cooked a beet (or even had one in my house.) I was always so intimidated by them, I’m not sure why! Preparing them was actually a breeze. Just place the whole beet in boiling water for about 30-40 minutes. Drain and give an ice bath. The skin will literally peel right off! Oh and about 5 minutes before your about to drain the beet, throw in your green beans. They just need a few minutes to blanch and then you can shock them in the cold ice water too!
- While the beets are cooking, pre-heat the oven to 375 degrees and chop up your yellow squash and zucchini. Toss with some olive oil, salt/pepper and bake for about 30 minutes until tender, nutty and delicious.
- Cook the kale! In a pan over medium heat, put some olive oil in and add the kale. Cook for a minute or two and then toss on the coconut aminos for a delicious flavor. Cook until wilted. I like my kale very wilted, but feel free to remove it a little earlier if you like some bite!
- Slice your radish and cabbage thinly. I always love a few raw veggies in my bowls to give it a little crunch.
- Spoon some quinoa (cook according to package) on the bottom of a bowl and top with your veggies! I also added a little more coconut aminos to the top, but you could always eat it plain or top with your favorite dressing!