Quinoa Power Bowl Recipe
soybean hummus, red and white quinoa, sweet potato, pickled onions, grilled tofu, sheep feta, red wine vinaigrette, pumpkin seeds this dish is vegetarian and gluten and nut free + (vegan options are available)
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Ingredients
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Base Ingredients
Hummus and Pickles
Vinaigrette
Method
Preparation
Cook the Quinoa
Rinse the red and white quinoa under cold water. In a saucepan, combine the rinsed quinoa with 4 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and water is absorbed. Remove from heat and let it sit covered for 5 minutes.
Prepare Sweet Potato
Peel and dice the sweet potato into small cubes. Boil or steam until tender, about 10-15 minutes. Let cool slightly.
Pickle the Onions
Thinly slice the red onion and place in a bowl. Pour apple cider vinegar over the onions and let them pickle for at least 15 minutes.
Make the Vinaigrette
In a small bowl, whisk together red wine vinegar, olive oil, honey or maple syrup, salt, and pepper until well combined.
Assembly
Assemble the Bowl
In a large bowl, layer the cooked quinoa, sweet potato, grilled tofu, pickled onions, and sheep feta. Drizzle with vinaigrette and sprinkle pumpkin seeds on top. Serve warm or at room temperature.