Ready in a Pinch – Asian Quinoa…


Continuing the quinoa bowl theme as promised, I have an Asian-style bowl for you today.

If you’re like me and prefer to make extra quinoa to have on hand (store cooled quinoa in the freezer), this dish can be put together in a pinch – great for when the cabinets are bare, your creativity is at a halt, or when you just don’t have time to spare…but want a really healthy, satisfying dish. While this recipe calls for the California style blend, you can really use any veggies – broccoli, cauliflower, carrots, brussels sprouts, etc., that you have on hand, frozen or fresh.


Asian Quinoa Bowl (gluten free)

1/2 purple onion (chopped)
3 T. water*
1 t. ghee (optional)
1 t. garlic gold nuggets (Garlic Gold)
1 package California style-veggie blend (Cascadian Farm)
1/2 t. herbamare
3 T. coconut aminos
3 T. honey mustard
1 1/2 c. quinoa (cooked)

Directions:  Sautee onions in water on low to medium heat, *adding more water as needed until the onions are tender, a few minutes. Add thawed veggie blend to skillet along with ghee, garlic gold nuggets, coconut aminos, and honey mustard, stirring to mix all ingredients well. Next, add cooked quinoa to the skillet. See directions for cooking quinoa here.  Once everything is combined well, taste test and adjust flavors as necessary.

Now it’s your turn! What is your go-to dish that you throw together in no time that really satisfies and sustains you? Reply below or on Facebook or Twitter. I can’t wait to hear!

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