Description
A quick and simple meal to make for breakfast, lunch, or dinner.
Scale
Ingredients
- 1 cup of quinoa (rinsed and cooked)
- 1 red bell pepper (diced)
- 1 carrot (diced)
- 1 small avocado (peeled, halved, and sliced)
- 1 small cucumber (peeled and diced)
- 2 stalks of celery with leaves (diced on the bias)
- 2 tablespoons of sesame oil
- 4 tablespoons of unfiltered apple cider vinegar
- 4 teaspoons of tamari or soy sauce (or to taste)
- Fresh cilantro (leaves and tender stems, chopped, as garnish)
- Hot sauce (to taste)
- Salt & pepper (to taste)
Instructions
- Spoon half the cooked quinoa into each bowl.
- Top with the chopped veggies, garnish each bowl with half an avocado and fresh cilantro.
- Dress the quinoa veggie bowl with 1 tablespoon of sesame oil, 2 tablespoons of apple cider vinegar, and 2 teaspoons of tamari.
- Season to taste with hot sauce and salt, as needed.
- Serve with a spoon, stir for the dressing to combine with the veggies and quinoa.