Description
This healthy vegan and gluten free dish is loaded with protein, healthy carbs and nutrients. It is also a full meal that is sure to satisfy your taste buds!
Ingredients
Scale
- 1 cups uncooked quinoa, rinsed
- 1 1/2 cups water
- 1 clove garlic, minced
- 3 Tbsp. maple syrup
- 2 cups fennel bulb, thinly sliced and cut in quarters
- 1 avocado, cubed
- 1 mandarin or clementine orange, peeled and sections cut into thirds
- 2 small cooked beets, diced
- 2 cups kale, chopped
- 1/2 cup sunflower seeds
- 2 Tbsp. olive oil (extra virgin, organic, cold pressed)
- 2 Tbsp. lemon juice, freshly squeezed (about 1/2 of a lemon)
- sea salt to taste
- black pepper, freshly ground to taste
Instructions
- Place the quinoa in a pot with the water and garlic. Cover and bring to a boil, then simmer on low heat for another 15 minutes or until the water is absorbed.
- Stir in the maple syrup and let sit uncovered for 5-10 minutes. Fluff with a fork.
- Meanwhile, thinly slice the fennel (about 1/2 of a bulb) and cut in half again to make the pieces more bite-sized.
- Peel the orange and slice each orange section into thirds. Dice the beets into smaller pieces.
- Chop the kale leaves into smaller pieces and set aside.
- Once the quinoa has cooled a bit but is still warm, put it in a large bowl. Add all of the other ingredients to the bowl along with the dressing and mix well.
- Slice the avocado into cubes. Add it into the quinoa bowl and fold it in gently.
Notes
For those not eating vegan, feel free to add some chicken or goat cheese to this dish