ASIAN Inspired Quinoa BOWL

I love this vegan + gluten free recipe. It's so simple + so good + it has been in our weekly rotation for some time now!

Quinoa is one of the healthiest + most nutritious foods on the planet! It's rich in fiber, minerals, antioxidants + all nine essential amino acids. It may improve your blood sugar + cholesterol levels + even aid weight loss.

If you’re not a fan of quinoa, I also love to use basmati or jasmine rice from Lundberg Family Farms which you can find at Whole Foods.

Ingredients:

○ 1 cup dried quinoa (I use: Lundberg Family Farms, Organic + Non-Gmo Quinoa Tri Color)

○ 6 asparagus stalks, remove ends and cut into small bite size pieces

○ 1 cup shredded organic carrots

○ 3-4 tbs Coconut aminos (I use: Big Tree Farms brand)

○ Ground ginger

○ Onion powder (I use: Simply Organic brand)

○ Pink salt (I use: Redmond brand)

○ Pepper

○ Avocado Oil (I use: Primal Kitchen avocado oil ) Enter my 10% OFF coupon code at checkout: DEROSA10

○ Optional: Sweet & spicy sriracha (I use: Yellowbird brand which is organic, non-gmo, zero added sugars and paleo + keto certified)

○ Optional: Avocado

Directions:

1. Grab a mesh strainer + rinse quinoa very well. Add 2 cups of water to a medium pot + bring to a boil. Add quinoa to boiling water + simmer with lid for 15-20 minutes.

2. While quinoa is cooking, heat up olive oil on a frying pan. When oil is hot, add asparagus. Season with salt + pepper.

3. When asparagus + quinoa are done, add asparagus + shredded carrots to the quinoa pot. Mix well on low heat. Add in a dash of ground ginger, a few dashes of onion powder, coconut aminos, salt + pepper. You may add in more coconut aminos to your liking.

4. Build your bowl! You can also add some avocado which is a great source of vitamins C, E, K, and B-6, as well as riboflavin, niacin, folate, pantothenic acid, magnesium + potassium. They also provide lutein, beta-carotene + omega-3 fatty acids. Although most of the calories in an avocado come from fat, don't shy away!

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