Quinoa Bowl of Yum and Vegetables

There are not a lot of options for gluten free foodies at Jewish Shiva's. This was my response.

Ingredients:

Makes 3 servings

Quinoa

1 Cup Quinoa

1/5 Cups cold water

1/3 tsp Salt

2 Tbs Ground Flax seeds

3 Tbs Wheat Free Tamari

Vegetable Topping

6 Stems Asparagus (Cut into 1 inch pieces)

1 Celery Stalk (Cut into small pieces)

1 Bunch Broccoli (Cut into small pieces)

1 Red Pepper (Sliced)

1 Onion (diced)

10 Almonds (Whole of Crushed)

3 Tbs Coconut Oil

3 Tbs Wheat Free Tamari

3 Tbs Sesame seeds

Directions:

To cook Quinoa first soak for 5 minutes. Drain the water and then add 1 Cup Quinoa, 1.5 Cups of Water and salt to a pot. Turn on high until water boils, then turn heat to low to simmer, put lid on pot at this point. Cook for 15 minutes. Once cooked, add Tamari and ground flax seeds and then stir.

While Quinoa is cooking, using a pan or wok, add coconut oil and turn heat on medium. Once coconut oil is melted add onions and stir until they are translucent. Add the rest of the vegetables and stir until they are just a little bit cooked. Add Almonds and Tamari and stir. Add Sesame Seeds at the end.

Put Quinoa in a bowl, put the veggies on top.

xx

rj