Quinoa is a complete protein source which means it contains all the essential amino acids. It originated in the Andes mountains during the Inca Empire in the 13th century. This recipe allows for personal variation in choosing the protein and toppings used.
Ingredients
Water
- 2 cups (or use low sodium broth)
Quinoa
- 1 cup (or brown rice)
Protein
- 1 lbs. (shrimp, fish, chicken, tofu, beans etc.)
Cabbage
- ½ small
Cucumber
- 1 large
Carrots
- 2 medium
Broccoli
- 1 small crown
Additional_toppings
- Pickled onion, peanut sauce, yogurt sauce
Instructions
Step 1
Add water or broth to a sauce pan and bring to a boil. Add quinoa and reduce heat to a simmer. Cover and cook for 15 minutes, until the grain is tender and the liquid is absorbed.
Step 2
Wash all of your vegetables. If using fish / shrimp, wash these as well. If using canned beans, drain and rinse.
Step 3
Cut protein into bite sized pieces, or, if using shrimp, peel the shell off and devein. When the grain is about 5 minutes from being cooked, add the protein on top and cover again (this will steam / poach the protein).
Step 4
While the quinoa is cooking, prepare the vegetables. Julienne the carrots into ⅛ inch pieces, cut the cucumber into ½ inch cubes, and cut broccoli crown into florets.
Step 5
Cut half of the cabbage into shreds using your knife or grater.
Step 6
Assemble your bowls! Add ¼ of the grain to each bowl, then add protein and vegetables. Top with the sauce of your choosing*.
Notes
Here are two sauces that we love with this bowl:
Want to top it with pickled onions? Try this recipe: Pickled Onions