This Quinoa bowl recipe is packed with nutrients, amino acids and antioxidants.
Have a busy week coming up? Save time by preparing enough for the week. Meal prep by just adding a different protein each day.
Heirloom Tomato & Kale Quinoa Super Bowl
1 cup of Quinoa (Brown rice, couscous)
2 cups of water
1 cup of heirloom tomatoes
2 garlic cloves
¼ cup fresh chopped basil
1 cup of chopped Kale
¼ cup Shredded carrots
2 tsp Chia Seeds
Salt & Pepper
2 tbs. Extra Virgin Olive Oil
1 tbs. Balsamic vinegar
¼ cup chicken or veggie broth
Wash and chop all veggies.
Add EV Olive Oil to pan sauté tomatoes on medium heat for about 3 minutes.
Add broth and season with salt and pepper, lower to medium low and cover for 3 minutes.
Cook Quinoa 1 cup of water to ½ cup of quinoa seeds.
Add Salt, olive oil, cook like rice
Plate quinoa toss in tomatoes, basil and kale, top with fresh shredded carrots and chia seed. Enjoy!
This recipe can be used as a side dish or vegan entrée.