Sprouted Veggie Bowl
Congratulations to @myfiggincrazykitchen and her Sprouted Veggie Bowl! Healthy Flour's Recipe Contest August winner.
Ingredients
- 1/2 cup sprouted quinoa
- 1/2 cup sprouted lentils
- 1/2 cup eggplant
- 1/2 cup organic broccoli florets
- 1/2 cup swiss chard
- 1 large organic onion, chopped
- 1/2 organic avocado, cubed
- 1/2 cup super sweet sun gold tomatoes
- 1 tablespoon miso
- 1 tablespoon aminos
- 1 tablespoons maple syrup
- 1 tablespoon sesame oil
- 2 tablespoon rice wine vinegar
- 1/2 teaspoon fish sauce
- 1 1/5 tablespoon sunflower butter
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Instructions
- Cook sprouted quinoa and sprouted lentils according to package directions.
- Chop and roast veggies at 400 for about 30 minutes. Then steam Swiss chard.
- Fry the egg according to preference, dice avocado, and cut tomatoes in half.
- Put quinoa and lentils in a bowl. Top with veggies, Swiss chard, egg, avocado, and tomatoes.
- Whisk remaining ingredients together and thin with water to your desired consistency. Drizzle over quinoa, lentils, and veggies. Enjoy!
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Mexican Bowl With Sprouted Quinoa and Sprouted Black Beans
Congratulations to our May Instagram Winner @glolemus for her SPROUTASTIC Mexican Bowl made with TYH Sprouted Quinoa and Sprouted Black Beans
Ingredients
- 2 cups sprouted quinoa
- 1 tablespoon organic olive oil
- 1/3 cup fresh red bell peppers
- 1/3 cup fresh yellow pepper
- 1/3 cup fresh orange pepper
- 1/2 cup chopped carrots
- 1/4 cup green onions, chopped
- 1/4 cup red onions, chopped
- 1 cup sprouted black beans
- salt and peper to taste
- organic garlic powder to taste
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Instructions
- In a pot, cook quinoa as instructed. Season with garlic powder, salt and pepper to taste. Add a squeeze of lemon juice if desired.
- In a pan, heat olive oil then add all vegetables. Sauté about 3 minutes. Salt and pepper to taste
- Cook black beans as instructed.
- Combine all quinoa,sautéed vegetables, and black beans into one pan. Serve immediately. If desired, add a dollop of guacamole for added flavor.
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Quinoa: An Ancient Food Back in Fashion
Ingredients
- 1 tablespoon olive oil
- 1 organic onion, chopped
- 1 organic clove garlic, minced
- 3/4 cup sprouted quinoa
- 1 1/2 teaspoons curry powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1 1/2 cups homemade or organic chicken stock
- 1 14 oz. can organic garbanzo beans, drained and rinsed
- 1/2 cup toasted pine nuts
- 1/2 cup raisins, soaked in hot water and drained (optional)
Servings:
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Instructions
- Stir together the olive oil, onion, and garlic in a saucepan over medium heat until the onion has softened and turned translucent, about 5 minutes.
- Stir in the quinoa, curry powder, salt, pepper, cumin, cinnamon, and chicken stock.
- Bring to a boil, then reduce heat to medium-low, cover, and simmer 20 minutes until the quinoa is tender.
- Once the quinoa has finished cooking, stir in the drained garbanzo beans, toasted pine nuts, and raisins.
- Serve warm or cold.
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