Quinoa garden bowl

Thursday, September 7, 2017. Author Sky Cowans

Quinoa garden bowl

Quinoa Garden Bowl

This quinoa garden bowl is easy to make, packed with fiber, protein and healthy fats to stabilize blood sugar levels and lower blood cholesterol. Gluten-free and dairy-free.  


1 cup chopped broccoli (72g)

1/2 cup frozen peas (75g)

1/3 cup quinoa (63g)

1/4 lemon juice 

2 tsp tahini (5g)

2 T water 

1/4 cup pickled jalapeños (36g)

Garlic granules (to taste) 


  1. Bring to boil 1 cup of water. Add quinoa. Cook for 10 minutes. 
  2. Mix tahini with lemon juice and water and stir until smooth. 
  3. Add broccoli, peas, jalapeños and garlic granules to pot of cooked quinoa. Cook another 10 minutes. 
  4. Empty pot into a bowl and stir in tahini dressing.


Carbohydrates: 65g 

Protein: 16g

Fat: 7g 

Serves 1

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