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Quinoa and Veggie Sunshine Bowl

Summer is a great time for grilling! I love to grill a bunch of veggies and then leftovers put in the fridge. This quinoa bowl is a perfect, delicious way to use up those veggies as a quick balanced meal for lunch or dinner the next day.  It’s versatile so add your own flare.  If you desire more protein, add meat, shrimp or chicken.

When grilling vegetables and meats, this is my go to marinade.  Also, I love oven roasting veggies.

Quinoa and Veggie Bowl

INGREDIENTS
2 cups quinoa, cooked (I use a rice cooker or follow directions on bag)
1 tablespoon of coconut oil or olive oil
1 clove garlic, minced
1 cup edamame beans, frozen
2+ cups grilled or roasted veggies, chopped into bite sized pieces
2 cups kale, de-stemmed
salt and pepper, to taste

TAHINI LEMON DRESSING
1/4 cup tahini
1/4 cup fresh lemon juice (approx. 1 lemon)
1 tablespoon agave nectar
sea salt, to taste

INSTRUCTIONS
In a pan, heat the oil and sauté the garlic for 2 minutes. Add the frozen edamame and grilled/roasted veggies. Cook for about 5 minutes. Add the kale last and cook about 1 minute until softened. Season with salt and pepper, to taste. Turn off heat.
Prepare the dressing in a small bowl by adding all of the ingredients and whisking until smooth.
Scoop the quinoa into a bowl, top with the vegetable mixture and drizzle on the dressing.

 

Serves 2

Prep Time: 5 mins

Cook Time: 10 mins

Total Time: 20 mins

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