Queensland Quinoa Bowl

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A carb smart meal. A delicious meal that is fast and easy to prepare. This wholesome bowlful of goodness is packed with protein and will keep you satisfied for hours. The flavors are rich and complex, but not overwhelming in any way. This one-dish wonder might very well become a staple in your home! Features a fluffy quinoa cooked in a light vegetable broth, topped with your favorite protein (we love chicken or beef) seasoned with a blend of garlic, onion, roasted red pepper, black pepper with a touch of sea salt and paprika. Topped with our everything aioli - a sweet, smoky and tart sauce that adds some serious leveling up for this dish. Just add mayo to make our aioli. Serves 4
SKU: DYB-JA-2210
$8.95
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A carb smart meal. A delicious meal that is fast and easy to prepare. This wholesome bowlful of goodness is packed with protein and will keep you satisfied for hours. The flavors are rich and complex, but not overwhelming in any way. This one-dish wonder might very well become a staple in your home! Features a fluffy quinoa cooked in a light vegetable broth, topped with your favorite protein (we love chicken or beef) seasoned with a blend of garlic, onion, roasted red pepper, black pepper with a touch of sea salt and paprika. Topped with our everything aioli - a sweet, smoky and tart sauce that adds some serious leveling up for this dish. Just add mayo to make our aioli. Serves 4

A carb smart meal. A delicious meal that is fast and easy to prepare. This wholesome bowlful of goodness is packed with protein and will keep you satisfied for hours. The flavors are rich and complex, but not overwhelming in any way. This one-dish wonder might very well become a staple in your home! Features a fluffy quinoa cooked in a light vegetable broth, topped with your favorite protein (we love chicken or beef) seasoned with a blend of garlic, onion, roasted red pepper, black pepper with a touch of sea salt and paprika. Topped with our everything aioli - a sweet, smoky and tart sauce that adds some serious leveling up for this dish. Just add mayo to make our aioli. Serves 4

YOU WILL NEED – for the Quinoa 

  • 2 cups water 

 

YOU WILL NEED – for the Aoli 

  • 1/2 cup plant-based mayonnaise (you can substitute any other type of mayonnaise of choice or sour cream or 1 cup avocado for an avocado aoli) 

 

Note : Add more mayonnaise for a lighter taste. We recommend adjusting for taste preferences after aoli has been sitting for at least an hour for flavors to fully combine 

 

YOU WILL NEED – Fresh Stuff for the Bowl 

  • You can use any type of fresh stuff for your bowl, below are our favorite recommendations 

  • 1 can beans of choice (we like white or 7 bean), rinsed or drained 

  • 2 cups favorite fresh or frozen vegetables (we love broccoli, cauliflower, carrots, snap peas) 

  • 1 tomato, diced 

  • 1 cup arugula 

 

 

DIRECTIONS 

  1. Remove 1 small bags from your pouch and set it aside 

  1. Add 1 cup plant-based mayonnaise to a small bowl. Empty contents of unlabeled bag into your mayonnaise and blend until fully incorporated. Refrigerate aioli. You can make aioli a day or two ahead. The flavor increases with more time 

  1. In a medium-sized pot, add 2 cups water. Pour contents found directly inside your pouch (grains) into your pot and stir well 

  1. Bring the pot to a rolling boil, turn off your heat. Add lid to your pot and let rest or 20 minutes. Once cooked through, fluff with a fork.  

  1. While your grains are cooking, cook your favorite fresh additions by adding one to two tablespoons of vegetable oil or other favorite oil to your skillet.  Add your fresh or frozen vegetables of choice.  Sauté your fresh additions for 8 to 10 minutes on medium heat.   

  1. Serve your meal in bowls. Add ½ cup cooked quinoa, 1 cup fresh additions and drizzle your oil on top.  Add salt and pepper to taste if desired.  

Tips and tricks!

  • The quinoa carries the flavor through the dish. I don't recommend seasoning any other fresh vegetables. Toss the quinoa with the vegetables to distribute the flavor.
  • If you don't want to keep it vegetarian, you don't have to. Works well with chicken or beef as shown here. I served Matthew his with beef.
  • A mix of hot sautéed vegetables and raw vegetables pair incredibly well with this dish. Try combining both textures and temperature levels into this one dish. It brightens the flavor.

  • If you are afraid of quinoa or are not sure you'll like it, cook an additional half cup of rice, and toss it with the cooked Queensland quinoa. Shown here but separate I Aldo served it alongside Matthew's dinner. For someone that likes less punch, mixing it into the quinoa is a great option and it will extend the meal to 5 to 6 servings.
  • The aioli is delish, and I recommend a light drizzle or a schmear on the side. I had leftovers and I've used it this week as a marinade for my roast chicken I'm having another night.


QUINOA COOKING TIPS:

  • Quinoa takes a while to cook. If your water has not fully disappeared in the suggested time frame, cook on medium (with a little bubbles) and stir often until water is almost absorbed, remove from heat and cover for 10 mins before serving.
  • If you are impatient and your quinoa is cooked enough (soft enough for you) and there is still water/liquid, don't be afraid to drain a little of the liquid to serve faster
    This meal is high on nutrition and if you add in all the veg, it's super high in nutrients, minerals, and vitamins.

 

 

 

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