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[VIDEO] Happy Rainbowls

Servings: 2

Ingredients

  • 1/2 cup dry quinoa rinsed well
  • 1 cup stock or broth
  • 1 red bell pepper sliced
  • 1 large carrot peeled and sliced
  • 1 summer squash chopped
  • 1 cup broccoli florets
  • 1 cup shredded purple cabbage
  • 1 cup chicken or turkey leftover chopped or shredded
  • 2 green onions thinly sliced
  • To Serve:
  • toasted sesame oil coconut aminos

Instructions

  • Rinse quinoa using a fine mesh strainer, then drain it completely.
  • Place your rinsed quinoa in a small/medium pot with broth. Bring to a boil, then reduce the heat to low.
  • Top the pot with a strainer and arrange your bell pepper, carrot, summer squash, broccoli, and cabbage on top as shown in the video.
  • Cover the pot and simmer where the broth is just bubbling for about 15 minutes until the liquid has been completely absorbed. Check by pulling back the quinoa with a fork to see if any liquid remains.
  • Turn off the heat and let sit with the lid on to steam for 5 minutes, then fluff the quinoa with a fork. Add sea salt and pepper to taste.
  • Remove your pot from the heat and allow everything to cool until ready to handle.
  • Divide your quinoa equally between 2 serving bowls.
  • Arrange your steamed veggies and cooked leftover chicken on top of the quinoa.
  • Garnish with chopped green onions.
  • Serve with a drizzle of sesame oil and coconut aminos if desired.
  • Enjoy!