Quinoa Bowls

We were out at the grocery store and talking about what to have for dinner on Sunday, when Liz said "rice bowls!"

Then we walked by the quinoa, and, before I could contribute to the discussion, she said "no, quinoa bowls!" Okay, yes. I have some quinoa that needs to be eaten. Also it is fun to say the word quinoa but you already knew that.

So first get you a cup of quinoa in your rice cooker with two cups water and a little sea salt for sass and good luck. I like to use the gold filter from our coffee maker to rinse my quinoa because the grains are so adorable and tiny that they won't cooperate with our other real adult-sized colanders.




Stir-fry:

1. 3-4 scallions, sliced thinly
2. 1 red bell pepper, diced
3. 4-5 cloves of garlic, minced, and
4. 1 carrot, awkwardly julienned

with two tablespoons of oil, then glaze with

1. 1/4 cup soy sauce
2. 1 Tbsp of (organic carbon-neutral vegan-certified etc unrefined) sugar
3. 1-2 tsp hot chili sesame oil, and
4. 1 Tbsp corn starch.

Set aside your peppers and carrots, rinse out your wok and then stir-fry together:

1. 5 cloves garlic, sliced, and
2. 3 big handfuls of baby spinach (something like 8-10 oz)

Then assemble your bowls thusly:


Scoop in like a half-cup of quinoa. Sprinkle with a couple teaspoons of furikake and slip in a couple of wedges of beefsteak tomato on the side. Put your peppers and onions on one side, put your garlicky spinach on the other side. Delicious success!