The “Zen” Quinoa Bowl (gluten free & can be made vegan!)
The “Zen” Quinoa Bowl (gluten free & can be made vegan!) takes about 15 minutes from beginning to end. This recipe serves 1 and costs $4.81 per serving. One serving contains 423 calories, 33g of protein, and 11g of fat. 15222 people were glad they tried this recipe. It is a good option if you're following a gluten free, dairy free, and lacto ovo vegetarian diet. This recipe from Nutritionist in the Kitchen requires salt, paprika, mushrooms, and egg whites. It works well as a pretty expensive main course. Overall, this recipe earns an outstanding spoonacular score of 100%. If you like this recipe, you might also like recipes such as Gluten-Free Vegan Walnut and Oat Brownies (Vegan, Gluten-Free, Grain-Free, Flourless, Dairy-Free, No Refined Sugar), Crispy Quinoa Cakes (Vegan, Gluten-Free, Nut-Free), and Doughy Oatmeal Breakfast Bowl (Vegan, Gluten-Free).
Servings: 1
Preparation duration: 5 minutes
Cooking duration: 10 minutes
Ingredients:
¼ avocado, sliced
½ cup chopped broccolini or broccoli
½ cup carrot, grated
¼ cup cherry tomatoes, halved
½ cup cooked quinoa
½ teaspoon yellow curry powder
6 egg whites or 100g extra firm tofu, crumbled
¼ teaspoon garlic powder
1 cup kale, torn into pieces
1 lime, halved
¼ cup mushrooms, sliced
¼ teaspoon onion powder
¼ teaspoon paprika
⅛ teaspoon pepper
¼ teaspoon salt
¼ cup deli sprouts or micro-greens
Equipment:
sauce pan
bowl
frying pan
wok
Cooking instruction summary:
Heat a wok or saucepan at medium to high heat.In a small bowl mix together the spices and salt and pepper.When the wok/pan is nice and hot add in broccolini, carrot, and mushrooms and a splash of water, cook for 3-4 minutes until the vegetable become tender.Reduce heat to medium and add in the kale and cherry tomatoes and spice mix, continue sauteing until the kale is wilted, add little splashes of water as needed so the vegetables do not stick or burn.Squeeze in the juice of half a lime and pour in the egg whites. Allow the egg whites to sit for a minute until they begin to cook through, then scramble them together with the vegetables. (If you are using tofu just scramble with the vegetables until the tofu begins to brown slightly or heats through).Once the eggs are cooked fully, transfer the mixture to a bowl with quinoa and top the quinoa.Top the vegetable mixture with sliced avocado and sprouts, and garnish with another squeeze of lime and some additional salt and pepper if preferred.Enjoy!
Step by step:
1. Heat a wok or saucepan at medium to high heat.In a small bowl mix together the spices and salt and pepper.When the wok/pan is nice and hot add in broccolini, carrot, and mushrooms and a splash of water, cook for 3-4 minutes until the vegetable become tender.Reduce heat to medium and add in the kale and cherry tomatoes and spice mix, continue sauteing until the kale is wilted, add little splashes of water as needed so the vegetables do not stick or burn.Squeeze in the juice of half a lime and pour in the egg whites. Allow the egg whites to sit for a minute until they begin to cook through, then scramble them together with the vegetables. (If you are using tofu just scramble with the vegetables until the tofu begins to brown slightly or heats through).Once the eggs are cooked fully, transfer the mixture to a bowl with quinoa and top the quinoa.Top the vegetable mixture with sliced avocado and sprouts, and garnish with another squeeze of lime and some additional salt and pepper if preferred.Enjoy!
Nutrition Information:
covered percent of daily need
