Quinoa Bowl with Crispy Baked Kale, Cauliflower and Carrots

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Let me tell you a little secret, I KIND OF KILLED THE SALT SELLER for this recipe! That’s a Chinese saying that you’ve overloaded a dish with too much salt. OOPS! So don’t worry, in this recipe I decreased the amount for you guys so you won’t have to go through what I did (run to get 18,000 sips of water…)

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Yeah, occasionally that happens when I accidentally add too much. I remember when I first started, 1/4 teaspoon was 1 teaspoon, and because I either didn’t bother to or didn’t know how to measure, I would just tell someone to add 2 teaspoons when it should be 1/4 teaspoon. No wonder they told me their version tasted not the same!

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But, aside from that, this actually turned out really great, like, the veggies were far crispier than I thought, probably because I put them under the fan for over an hour, but I wasn’t expecting the kale to actually get crunchy, which was a nice surprise. So if you don’t want it to be soggy, do dry it before you bake it.

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If you’re not a fan of quinoa, you can always replace with regular brown rice. Though since the title of this recipe is “quinoa bowl”, pretend I didn’t say that =P

I used a mushroom broth I made some weeks ago for this, if it’s too much trouble, feel free to use store bought vegetable broth (if it contain any sodium, don’t add the salt).

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Quinoa Bowl with Crispy Baked Kale, Cauliflower and Carrots

Quinoa
3/4 cup white quinoa
1/4 cup red quinoa
2 cups mushroom broth, water or low sodium vegetable broth
A pinch of Himalayan/sea salt

Crispy Baked Veggies
2 cups kale
1 cup cauliflower florets
1 medium carrot
2 cloves garlic
1-2 tablespoons raisins’
1 tablespoon extra light olive oil
1 tablespoon cholula hot sauce original (or other hot sauce)
1 tablespoon nutritional yeast
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon Himalayan/sea salt
1/2 teaspoon pure maple syrup

Other Ingredients
1/4 cup sundried tomatoes in olive oil
1 avocado

Quinoa: Combine the white and red quinoa, broth/water and little bit of salt in a saucepan. Stir it around to make sure it’s even, then put it on the stove and bring it to a boil, which can take 5-6 minutes. Turn the heat to medium low (3-4) and simmer for about 18-20 minutes until the quinoa is light and fluffy.

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To bake it, preheat oven to 375°F (191°C) and allow it to heat up for a few minutes, or preheat the oven a little earlier. Spread the quinoa on an oven tray and flatten it out. Give the top a small amount of cooking spray and bake for about 10 minutes.

Crispy Baked Veggies: Preheat oven to 350°F (176°C).

Remove the large stalks from the kale and spread it on an oven tray. Pull the cauliflower into little florets, as small as you can make it. Slice the carrot in thin, oval shapes, and peel and chop the garlic into little pieces and spread them all around.

Give the vegetables about an hour to dry completely, it works well when you put it under a fan.

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Once dried, add the raisins in there as well. In a separate small bowl, combine the olive oil, cholula hot sauce (or other preferred hot sauce), nutritional yeast, garlic powder, onion powder, salt and maple syrup and mix well until everything is even.

Pour the mixture (get every last scoop of it) into the vegetables and mix with your hands until it’s evenly spread across the veggies. Bake in the oven for about 15 minutes until the kale is nice and crispy. Though you may need to bake a little less/more due to different ovens.

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Assembling: Spoon the finished quinoa in a bowl, top with the baked veggies on one side, then add the sundried tomatoes in olive oil on another side (be sure it’s in room temperature), and open an avocado and slice it into small pieces and spread it on top as well.

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Quinoa Bowl with Crispy Baked Kale, Cauliflower and Carrots
Serves: 2
 

Ingredients
Quinoa
  • ¾ cup white quinoa
  • ¼ cup red quinoa
  • 2 cups mushroom broth, water or low sodium vegetable broth
  • A pinch of Himalayan/sea salt
Crispy Baked Veggies
  • 2 cups kale
  • 1 cup cauliflower florets
  • 1 medium carrot
  • 2 cloves garlic
  • 1-2 tablespoons raisins’
  • 1 tablespoon extra light olive oil
  • 1 tablespoon cholula hot sauce original (or other hot sauce)
  • 1 tablespoon nutritional yeast
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ¼ teaspoon Himalayan/sea salt
  • ½ teaspoon pure maple syrup
Other Ingredients
  • ¼ cup sundried tomatoes in olive oil
  • 1 avocado

Instructions
  1. Quinoa: Combine the white and red quinoa, broth/water and little bit of salt in a saucepan. Stir it around to make sure it’s even, then put it on the stove and bring it to a boil, which can take 5-6 minutes. Turn the heat to medium low (3-4) and simmer for about 18-20 minutes until the quinoa is light and fluffy.
  2. To bake it, preheat oven to 375°F (191°C) and allow it to heat up for a few minutes, or preheat the oven a little earlier. Spread the quinoa on an oven tray and flatten it out. Give the top a small amount of cooking spray and bake for about 10 minutes.
  3. Crispy Baked Veggies: Preheat oven to 350°F (176°C).
  4. Remove the large stalks from the kale and spread it on an oven tray. Pull the cauliflower into little florets, as small as you can make it. Slice the carrot in thin, oval shapes, and peel and chop the garlic into little pieces and spread them all around.
  5. Give the vegetables about an hour to dry completely, it works well when you put it under a fan.
  6. Once dried, add the raisins in there as well. In a separate small bowl, combine the olive oil, cholula hot sauce (or other preferred hot sauce), nutritional yeast, garlic powder, onion powder, salt and maple syrup and mix well until everything is even.
  7. Pour the mixture (get every last scoop of it) into the vegetables and mix with your hands until it’s evenly spread across the veggies. Bake in the oven for about 15 minutes until the kale is nice and crispy. Though you may need to bake a little less/more due to different ovens.
  8. Assembling: Spoon the finished quinoa in a bowl, top with the baked veggies on one side, then add the sundried tomatoes in olive oil on another side (be sure it’s in room temperature), and open an avocado and slice it into small pieces and spread it on top as well.


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One comment

  1. narf7

    Your recipes are always big, fresh, extremely nutritious and tasty. Cheers for sharing them with us all and I hope you don’t mind me pinning your recipes to my Pinterest boards?

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