Rainbow Saute Bowl
Serves Two
INGREDIENTS
1 cup quinoa
2 cups water
1 tablespoon coconut oil
2 garlic cloves, chopped
1 onion, chopped
1 head broccoli, chopped
1 cup snow peas
1 large yellow squash, chopped
½ bunch parsley, chopped
½ bunch
cilantro, chopped
½ cup raw sauerkraut
2 tablespoons tahini, divided
1 lemon, juiced
2 tablespoons hemp hearts
1 avocado, sliced
OMNIVORE OPTION: 2 salmon fillets
DIRECTIONS
Place a small pot over medium heat. Add quinoa and water with a pinch of sea salt. Cover and cook for about 15 to 20 minutes until the water is absorbed. Remove the pot from the heat and let it sit, covered, for about 5 minutes before fluffing with a fork.
Next, place a large skillet over medium heat. Add coconut oil. Once the oil melts, add garlic and onion. Saute for 3 minutes. Stir in broccoli. Add about ¼ cup of water and cover. Steam the broccoli for about 3 minutes. Add in snow peas and squash. Continue to saute for about 5 minutes. Stir in parsley and cilantro.
To cook the salmon, coat the salmon with about a tablespoon of coconut oil. Season with salt and pepper. Place the salmon in a hot skillet, skin side down. Cook for about 3 to 5 minutes per side.
To serve, add quinoa to 2 serving bowls. Top with sauteed vegetables, salmon, fermented vegetables, tahini, lemon juice, hemp hearts, and avocado.
