SaltySweetSour

Recipe

Ingredients:

2 bell peppers 

1 pack 16 ounce mushrooms 

1.5 cups quinoa 

3 cups water 

2 avocado 

2 tablespoon oil

1 tsp bouillon 

Salt 

Steps:

Start the quinoa:

Wash quinoa.

On low-medium heat add oil quinoa and water, bouillon and about 1 tsp salt. (Add more later to taste). 

Using a rice cooker makes this really easy but can also be made on stove top pot. Cook until no water left. 

Cut bell peppers into long slices 

Cut mushrooms into thick slices. Add 1 tablespoon oil – cook on high temperature until water is gone and mushrooms turn a bit darker. Add some garlic powder and onion powder and salt to taste. 

Cut avocados into thin slices. (If your kids don’t like it this way, make guacamole- mash avocados with a bit of Lime salt and garlic powder) 

Assemble bowls: 

Start with quinoa base. Add toppings on top (avacdao, mushrooms and peppers). 

 

Why quinoa bowls?

Quinoa has high protein content and the toppings allow for flexibility and adjustment to taste – put what you have in the fridge and what you like. It’s a relatively quick and simple meal to prepare.

This dinner will make you feel healthy and full.

Why not quinoa bowls?

Sometimes my kids don’t love the idea of uncooked vegetables, but because there are multiple topping choices, they usually end up eating something well rounded.

Kids corner

Lots of fun chopping for bigger kids!

Extra notes!

Lots of customization options – make it how you like it