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Serves 2
Ingredients:
– 1 cup dry quinoa, rinsed
– 2 cups water or vegetable stock
– 1 tablespoon of olive oil
– 2 garlic cloves, chopped
– 1 onion, chopped
– 1 head of broccoli, chopped
– 1 cup snow peas
– 1 large yellow squash, cubed and baked
– ½ bunch parsley, chopped
– ½ bunch cilantro, chopped (optional)
– ½ cup raw sauerkraut
– 2 tablespoons of tahini
– 1 lemon, juiced
– 1 clove of grated garlic
– 1 teaspoon of maple syrup
– 2 tablespoons of hemp hearts
– 1 avocado, sliced
2. Next, place a large skillet over medium heat. Add olive oil, garlic and onion. Sauté 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 sauté for about 5 minutes. Stir in parsley and cilantro, if using.
3. For the dressing, add tahini, lemon juice, grated garlic, maple syrup and a pinch of salt to a small bowl and stir. Thin it out by adding warm water one tablespoon at a time until it is a pourable consistency.
4. To serve, add quinoa to 2 bowls. Top with sautéed vegetables, fermented vegetables, tahini and lemon juice dressing, hemp hearts, and avocado.
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