Toasted quinoa bowl

Toasted quinoa bowl

When it comes to eating, I’m a pretty lazy person. I don’t make fancy meals, ever. And I’d eat a plate of raw fruits and vegetables every night if I wasn’t trying to maintain my abdominal muscles (contrary to popular belief, they require significantly more than a plate of produce). Anyhow, this meal reminds me of a healthier version of a burrito bowl. And although I’d choose an Illegal Pete’s burrito bowl to most meals, any day – you really cannot beat this toasted quinoa bowl. It’s loaded with good-for-you vitamins and minerals, and takes 30 minutes to prepare; most of which are spent waiting for the tempeh and quinoa to cook. 
You can add any variety of vegetables you have on hand – the more veggies, the better. I usually throw in some diced tomatoes and fresh ginger, but I was out. And going to the store would have been entirely too time consuming for my lazy ass. Despite the fact that I had nothing to do all day. Confession: I spent it sprawled out on my couch with this quinoa bowl, while continuing my month long Grey’s Anatomy marathon. It’s really getting pathetic over here. I hardly watch television, but make every season of Grey’s Anatomy available to me via Netflix and my eyes are glued to the damn thing.

1/2 block tempeh, crumbled

2 tsp worcestershire sauce

1 tbsp tamari
2 tbsp almond meal
1/2 tsp minced garlic
1/2 tsp minced onion
1 tsp sesame oil
3/4 cup quinoa, rinsed

1 1/2 cups filtered water
1 tbsp lemon juice
2 tbsp nutritional yeast
1/4 cup chopped cabbage
1/4 cup chopped spinach
1 avocado, diced
1/2 small carrot, chopped
Salt, to taste
Preheat oven to 400˚F. Line a small baking sheet with parchment paper; set aside. In a small mixing bowl, combine the tempeh, worcestershire and tamari. Toss in the almond meal, garlic and onion, then spread evenly over the prepared baking sheet. Bake at 400˚F for 20-25 minutes, or until golden. While the tempeh is baking, prepare the quinioa. In a small saucepan over medium heat, bring the oil to a simmer. Add the quinoa and toast for 5-7 minutes, stirring frequently. Add 1 1/2 cups of water and boil for about 15 minutes, or until the quinoa has absorbed the water.
In a large mixing bowl, toss together the quinoa, lemon juice, nutritional yeast, cabbage, spinach, avocado, carrot and tempeh. Divide between two bowls and enjoy. Can be stored in the refrigerator for up to three days.
Yield: 2 servings

14 thoughts on “Toasted quinoa bowl

  1. I get like that with TV shows on Netflix too (or the ones that I own and habitually watch – Buffy and Angel, for instance). This sounds like a lovely meal, and I'm a huge fan of lots of grains – especially quinoa, probably the most delicious of all. Too bad it's expensive! Grains are just nice and satiating and easy on my belly. Nom.

  2. Where are you getting your quinoa? I snag it for $1.99/pound! Which isn't much different than the cost of rice. I have noticed the packaged stuff is double the price, though – yowza!

  3. I love quinoa. I think my partner and I eat quinoa with a raw tahini kale salad at least 3 or 4 times a week. At my work we also make a really wonderful chai quinoa pudding using coconut milk and a little bit of arrowroot.

  4. I love one bowl meals- if it were up to me I would eat soup or this every night of the week..however Justin typically requires a little more than just soup :)NETFLIX- before I got netflix streamed right through our TV I never watched TV except Friday Night Movie night….I am addicted to the Biggest Loser & Bones- once the warm weather hits I will be outside addicted to my garden, so I apparently feel the need to make up for TV time in the winter

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