Yields1 Serving
 1 Cup of quinoa rinsed and soaked
 2 Cups of water or vegetable broth
 2 Tablespoons of olive oil
 3 Thin slices of ginger
 1 Carrot diced
 Dash of salt
 1 Tomato cut into bite-sized pieces
 1 Scallion diced
 Splash of soy sauce
 Watermelon chunks
 Cracked pepper to taste
 Handful of cilantro or watercress
1

Place soaked* quinoa in a pot of boiling water or broth.

2

Allow to simmer about 20 minutes or until soft.

3

Meanwhile, heat oil in a pan and add the ginger, carrots, and salt. Let cook for 1 minute then add the tomatoes and watermelon. Toss for 2-3 minutes.

4

Add cracked pepper and cilantro. Toss one more time.

5

Place quinoa in a large bowl. Sprinkle soy sauce and then add the vegetable mixture on top of quinoa.

6

Reserve unused quinoa for leftovers.

7

*Quinoa should be rinsed and is more nutritious when soaked for6-8 hours but is still good simply rinsed.

Category, Cooking Method

Ingredients

 1 Cup of quinoa rinsed and soaked
 2 Cups of water or vegetable broth
 2 Tablespoons of olive oil
 3 Thin slices of ginger
 1 Carrot diced
 Dash of salt
 1 Tomato cut into bite-sized pieces
 1 Scallion diced
 Splash of soy sauce
 Watermelon chunks
 Cracked pepper to taste
 Handful of cilantro or watercress

Directions

1

Place soaked* quinoa in a pot of boiling water or broth.

2

Allow to simmer about 20 minutes or until soft.

3

Meanwhile, heat oil in a pan and add the ginger, carrots, and salt. Let cook for 1 minute then add the tomatoes and watermelon. Toss for 2-3 minutes.

4

Add cracked pepper and cilantro. Toss one more time.

5

Place quinoa in a large bowl. Sprinkle soy sauce and then add the vegetable mixture on top of quinoa.

6

Reserve unused quinoa for leftovers.

7

*Quinoa should be rinsed and is more nutritious when soaked for6-8 hours but is still good simply rinsed.

COLORFUL CARROT QUINOA BOWL

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