Note :: For a fun alternative, Ginger Quinoa Bowl recipe here.
This bowl is my breakfast [or lunch, or dinner] of champions. I always keep the constituent ingredients around so I can throw it together fast. Enjoy.
1 c Quinoa (white/red/black or a combo), cooked according to instructions
2c Steamed or blanched kale / broccoli / cauliflower / haricots verts / Brussels sprouts / sweet potatoes
Optional Yummy Additions
Avocado slices or cubes
1-3 eggs scrambled
Sliced Sicilian olives
Coconut-oil sauteed pumpkin seeds, pine nuts, pistachios
Eden Shake (black sesame seeds, white sesame seeds, dulse flakes)
Healthy splash of Olio Verde Olive Oil
Sal de Ibiza or Himalayan Pink Flake Salt
and / or (often both for us)
MAGICAL MISO DRESSING
150ml citrus (i love lemon but play with grapefruit/orange/lime if you wish)
150ml olive oil
3-5 heaping Tablespoons of Sweet, Mellow or any type of miso you love.
Mix with your hand blender till smooth, or put all the ingredients in a bottle and shake it like crazy.
Here’s mine with Jonah’s mini version from a recent dinner.
He loves his haricots verts “on the SIDE, Mama.”
And here’s a version with beets, yogurt and pistachios, alongside some purple kale and scrambled eggs, all ingredients from the Union Square Greenmarket…