Wholesome Quinoa and Grilled Vegetable Bowl
Ingredients
- 1 cup white quinoa
- 2 cups water
- 1 red onion
- 1 red bell pepper
- 1/2 zucchini
- 2 plum tomatoes
- spring water (as needed)
- onion powder
- cayenne pepper
- dried oregano
- 1 eggplant
- dried rosemary
- dried thyme
- dried basil
- himalayan sea salt
- oil (a little bit)
- 1 avocado
- fresh parsley
- tahini
Preparation
Cook 1 cup of white quinoa in 2 cups of water for about 15 minutes until all water is absorbed and the grain is fluffy.
Meanwhile, cook 1 red onion, 1 red bell pepper, half a zucchini, and 2 plum tomatoes in some spring water with onion powder, cayenne pepper, and dried oregano for 15 minutes until softened and steamed through.
While the vegetables are cooking, grill the eggplant in the oven for 15 minutes, seasoned with dried rosemary, thyme, oregano, basil, cayenne pepper, himalayan sea salt, and a little bit of oil.
Plate everything together, then add avocado, fresh parsley, and tahini.
This entire process takes about 30 minutes to complete.
Tips
Eggplant is not Dr. Sebi approved, so substitute it with zucchini, bell pepper, or butternut squash for an alternative version.