Ingredients
- 1 cup quinoa
- 2 cups water
- 1/4 tsp salt (optional)
- 1-2 chicken breasts or tofu
- 1 tsp olive oil
- Turmeric, garlic powder, and salt (to taste)
- 1 bell pepper, sliced
- 1 zucchini, halved and sliced
- 1 handful fresh spinach
- Fresh parsley
- Cilantro
- Garlic
- Ginger
- Turmeric
- Black pepper
- Avocado oil (optional)
- Pumpkin seeds or sunflower seeds (optional)
- Kimchi or sauerkraut (optional)
- Lemon or lime juice
- Avocado slices
- Red chili flakes or smoked paprika (optional)
Instructions
- Rinse quinoa under cold water.
- Boil water in a pot, add quinoa and salt.
- Simmer covered on low for 15 minutes, fluff with fork.
- Season chicken or tofu with turmeric, garlic powder, and salt.
- Cook in olive oil on medium heat for 6–8 minutes per side; let rest and slice.
- In the same skillet, sauté bell pepper and zucchini in olive oil for 5–7 minutes.
- Add spinach and let wilt for 1 minute.
- Assemble the bowl: quinoa base, topped with protein, vegetables, and desired flavor boosters (herbs, seeds, citrus, avocado, kimchi).
- Drizzle lemon juice or extra olive oil before serving.
Notes
Use local, seasonal veggies and adjust flavors to taste. Optional toppings add texture and nutritional depth.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Healthy Meal
- Method: Stovetop
- Cuisine: Fusion