PROTEIN PACKED QUINOA BOWL
I could eat endless amounts of this quinoa protein bowl! The beech mushrooms enhance the bowls flavor with a rich, buttery taste. This is such a versatile dish, you can swap out any of the veggies to fit what you have on hand.

PROTEIN PACKED QUINOA BOWL
15 min PREP TIME
25 min COOK TIME
1 AND 1/2 CUPS VEGGIE BROTH

INGREDIENTS
  • 1 cup organic quinoa - any variety
  • 2-3 celery stalks
  • 1 onion
  • 3 garlic cloves
  • 2 medium carrots
  • 2/3 cup frozen organic shelled edemame
  • 2/3 cup frozen corn
  • 1 package beech mushrooms - or mushrooms of choice
  • 1 tablespoon organic coconut oil (refined)
  • 2 tablespoons organic tamari - or to tasty
INSTRUCTIONS
  1. Rinse your quinoa and add it to your rice cooker along with the veggie broth. - see note if you do not have a rice cooker
  2. Peel and chop your carrots and garlic, then chop your celery, onion, and mushrooms. Set the mushrooms aside to be sautéed in a separate pan.
  3. Add the oil to your pan and sauté your veggies for about 8-10 min on medium-low heat.
  4. Add your corn and edemame and cook for another 10-15 min then mix in your tamari.
  5. In a separate pan sauté your mushrooms and drain any excess moisture.
  6. Combine the quinoa and veggies and serve.
NOTES
If you don’t have a rice cooker you can cook the quinoa in a lidded pot by bringing 2 cups of veggie broth to boil with the quinoa. Once boiling, vent the lid and turn your heat down. Let simmer for about 15 or until the liquid is absorbed.