Warm Quinoa Bowl w/Goat Cheese & Lemon

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Ever have a really stressful day and come home and think, all I want to do is cook right now? No, me either. Though aside from yoga, cooking is one of those things that really can make me feel better. It’s such a nice feeling coming up with a new recipe idea and having it turn out to be a success. It’s the equivalent to bow pose in yoga for me. I love it but it can be a challenge. I’ve never had a very flexible lower back and that pose really forces me to work extra hard and if I’m not open enough to get into that pose it’s a recipe (see what I did there?) for disaster. It’s similar to that of creating a new dish. I have to go into it with an idea, an open mind, and the right ingredients otherwise it just becomes a messy kitchen and a failed attempt at a delicious meal. Though a rough day doesn’t necessarily set me up for a successful session in the kitchen, I know that with an idea in mind if I can make it work I can turn a not so hot day into a good one. This is how this meal came about. I was ready to call for take-out when I felt slightly guilty I had so much food in my house. I started pulling out veggies, quinoa and a bunch of other things I just couldn’t see go to waste. I figured why not gamble a little and chance a delicious meal. Just like my working up to a successful bow pose I worked my way to a dinner I can’t wait to make again. Who said a bad day has to end bad? I guarantee you won’t end your day on a bad note with this simple, healthy and delectable meal.

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Warm Quinoa Bowl w/Goat Cheese & Lemon

Gluten-free/Soy-free/Nut-free

Serves: 4/Cook time: 30 minutes

  • 1c quinoa, rinsed
  • 2c vegetable broth
  • 3 carrots, sliced
  • 2 celery stalks, sliced
  • 2c green beans, trimmed
  • 1c baby bella mushrooms, sliced
  • 1 small white onion, sliced
  • 1 clove garlic, minced
  • 1 tbsp olive oil
  • sea salt and pepper to taste
  • goat cheese
  • fresh parsley
  • lemon
  • Optional toppings: avocado, dried cranberries, walnuts, protein
  1. Place rinsed quinoa in a saucepan with vegetable broth and cook as directed.
  2. Heat olive oil on medium heat in a large saute pan. Once warm, add onion and cook for 2-3 minutes. Add garlic and stir occasionally to prevent from burning.
  3. After another 2 minutes, once onions and garlic have softened, add remaining veggies and stir. Cover and cook over medium heat, stirring occasionally.
  4. Season with salt and pepper.
  5. Once quinoa is done, fluff with fork and plate. Top with veggies, goat cheese, parsley and a generous squeeze of lemon.

Though this is a simple vegetarian recipe, it pairs wonderfully with grilled chicken or a baked white fish.

It can also easily be made vegan by omitting the goat cheese and using a nut cheese instead.

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