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Miso Almond Quinoa Bowl

2/8/2016

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This bowl is just perfect on nights you can't decide what you want to eat. Or when you have tons of random food in your pantry and haven't been grocery shopping in a while... 

Although it looks complex, you can work on one thing at a time and it will all come together at the end. 
Quinoa Bowl
This is one of those dishes I love to pack up the leftovers and take to work for lunch the next days. The flavors all mesh together overnight and the bowl is even better the second day.

Plus, this bowl is packed with colors, nutrients, and love. I think you'll enjoy it!
Miso Almond Quinoa Bowl
35 minutes | serves 2-3

Ingredients
  • ​1 1/2 c quinoa
  • 3 c water
  • 1 sweet potato
  • 1 onion
  • 10 cherry tomatoes
  • 2/3 c mixed mushrooms
  • 2 cloves garlic
  • 1 avocado
  • 2/3 c sauerkraut or other greens
  • 1/2 c Miso-Almond dressing
Quinoa Bowl Recipe
Directions
  1. ​​Preheat oven to 400F and thinly slice the sweet potato into rounds. Layer on tray and bake for 25-30 minutes, until crispy.
  2. While sweet potatoes are baking, cook the quinoa. 
  3. Dice the onion, tomatoes, mushrooms, and garlic. Stir fry until the onion is translucent, about 7 minutes
  4. Slice the avocado.
  5. Make the Miso-Almond sauce (recipe follows).
  6. Once the quinoa is done cooking, fluff it with a fork. Take the sweet potatoes out of the oven.
  7. Layer all the bowl ingredients, beginning with the quinoa, and adding the veggies, sweet potatoes, greens/sauerkraut, and avocado on top. Finish by drizzling the sauce over everything. 
  8. Mix it up and enjoy!

Miso Almond Sauce
5 minutes | makes 1/2 c

​Ingredients
  • 3 Tb organic white miso paste
  • 3 Tb organic shoyu or soy sauce
  • 1/3 c almond butter (I like crunchy)
  • 1 clove garlic
  • 1 Tb fresh ginger
  • 3 Tb nutritional yeast
  • 2-3 Tb filtered water, to thin
Miso Almond Butter Sauce
Directions
  1. Blend all ingredients on high. If using crunchy almond butter, blend everything else until smooth and add the almond butter at the end, blending on low until just incorporated. Got to keep that crunch in there!

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How to make perfect quinoa every time

2/4/2016

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Oh, quinoa. The elusive grain that people struggle with pronouncing it, let alone cooking it. Despite these challenges, I'm here to tell you that, in fact, it is not difficult to make at all!
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I've been cooking and eating quinoa for years, and always noticed I was slightly uncomfortable and would get bloated when I finished eating. This caused me to really dislike quinoa since I never felt good after eating it! I couldn't figure out what was the cause of this for the longest time, until I learned about soaking nuts and grains before using them.
Did you ever have any of those toys when you were younger that you needed to "just add water!" to let it grow? I remember I got a dehydrated 'boyfriend' for a secret Valentine gift years ago, and my friends and I all added water and watched it grow many times its size. Well, soaking nuts and grains is basically the same thing!

By soaking nuts and grains before using them, you let the seeds begin to sprout. A chemical change happens within the nuts and grains as you are soaking them--they become 'activated'. Enzyme inhibitors are present in unsoaked nuts and grains, and can inhibit digestion. This is what was causing my uncomfortable bloaty feeling!
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However, once you soak them, the enzymes become activated, which makes them a lot more easily digested. For this quinoa, I try to soak the grains for 30 minutes or so before I cook them, but if you don't have time for that, even rinsing them in a metal sieve or nut milk bag can help!

Since eating them this way, I've noticed a HUGE increase in their digestibility. If you do too, I'd love to hear :)

Perfect Quinoa Recipe
20 minutes + soaking time | serves 2-3

Ingredients
  • 1 c quinoa
  • 1 1/2 c filtered water

Directions
  1. Pre-soak the quinoa in water for 10-30 minutes. If you are in a rush, you can rinse them until the water runs clear. 
  2. In a small sauce pot, bring your water to a boil. 
  3. Add the quinoa and cover with a lid. Put the heat on low, so the quinoa is simmering. Set a timer for 15 minutes.
  4. When the the timer rings, turn the heat off. Leave the pot on the burner with the lid on. Set a timer for 5 minutes. 
  5. Once the timer rings, fluff your quinoa with a fork and enjoy!

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    ​Frances, Anna, & Sarah
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