Green Quinoa Bowl

Ingredients

• Quinoa

  Uncooked

  1 cup or 170g

• Water

  Plain, clean water

  2 cup or 473g

• Kale

  Raw

  1 cup, chopped or 67g

• Lemon juice

  Raw

  1 ½ tbsp or 23g

• Nutritional Yeast

  Vegan - Whole Foods Market

  2 tbsp or 15g

• Basil

  Fresh

  10 ⅝ leaf, whole or 5g

• Seaweed

  Laver, raw

  1 sheets or 3g

• Salt

  Table

  0.02 tbsp or 0.4g

• Pepper

  Spices, black

  0.02 tbsp or 0.1g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

Directions

1. Rinse your quinoa in a sieve. Set the quinoa and water in a stovetop to boil, or add the water and quinoa to a rice cooker to begin cooking.
2. When the water boils, reduce to a simmer. Cook at a simmer with a lid on the pot, but slightly ajar, so that some air can escape, for about 20 minutes, or until the liquid has evaporated and the quinoa is getting plump and fluffy. Quinoa cooking times can vary, but 15 minutes is average. You know it’s done with the quinoa is nice and plump, and little “threads” have come loose in the grain.
3. While quinoa is cooking, slice avocado, chop seaweed, basil, and kale. When quinoa is cooked, stir in the kale, lemon, nutritional yeast, basil, seaweed, and an extra 2-3 tbsp water (or more if your quinoa is dry). Season to taste with salt and pepper. Serve warm, topped with some avocado slices. Enjoy.

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