Recipes San Francisco vegan vegetarian

Incorporating Raw Food: Quinoa Bowl with Hazelnut oil & Summer Vegetables

July 15, 2008

I’m single-handedly battling my own metabolic syndrome by getting off of corrective pills and embracing a healthier, vegetable rich, flour & sugar low diet. I’ve found an easy way to incorporate more vegetables is to start adapting raw recipes and ideas into my diet. It really is like power food, though sometimes hard to digest depending on what you make.

Surprisingly, it’s very filling and I was only able to eat half of the below portion in one sitting:

For One:
1/2 C quinoa
1/2 avocado
raw cashews
bell pepper (orange or red)
sprouted beans
arugula, chopped
1 snack box raisins
cayenne pepper
hazelnut oil
salt & pepper

Cook the quinoa (1 – 2, bring to boil while combined, cover and reduce to low for 10-15 minutes until water is absorbed; quinoa is the quickest cooking whole grain & is also high in protein.), meanwhile chop vegetables into diced size after washing and toss in hazelnut oil, salt, pepper. When quinoa is finished cooking, add raisins, salt and cayenne pepper. Lightly mix all the ingredients and serve with sea-salted avocado in top.

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