Rach Shares Her Kid-Friendly Vegan Quinoa Bowls

Start by cooking 1.5 pounds of mushrooms in a pan on high heat until they cook down and develop a meaty aroma.

Add broccolini to the pan and coat it with a tiny bit of high-temperature cooking oil.

Hold off on adding greens, ginger, and garlic for now.

Incorporate thin leeks (or regular onion or leek) into the pan and stir everything around.

Once the leeks are added, add ginger and garlic to the pan and stir until fragrant.

Add 1 cup of quinoa and 3 cups of vegetable stock to the pan with the mushrooms and broccolini, stirring to combine.

Cover the pan with a lid and bring to a full boil, then reduce to a simmer for 15 to 18 minutes until the quinoa is puffed and tender.

Once cooked, turn off the heat and add 4 cups of packed mixed greens to the quinoa mixture, wilting them just before serving.

Season the dish with gluten-free tamari, a drizzle of sesame oil, and a splash of sweet chili sauce.

Serve the quinoa and vegetable mixture in bowls, topping with sesame seed sprinkles and crispy fried seaweed sticks.

Equipment Needed

Spice Level:

Dietary

Allergens