Savory Quinoa Bowls with Chef Carol White

vegetable broth

🥗Healthier: water

💰Cheaper: chicken broth

Water is a cost-effective base that still hydrates the quinoa.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and works well for sautéing.

fresh parsley

🥗Healthier: cilantro

💰Cheaper: dried parsley

Dried parsley is a budget-friendly alternative with a longer shelf life.

chickpeas

🥗Healthier: edamame

💰Cheaper: canned beans

Canned beans are often cheaper and provide similar protein content.

Measure out 2 and 1/2 cups of quinoa from a one-pound bag, which covers about 10 servings.

Rinse the quinoa under water until the water runs clear to remove enzyme inhibitors.

Place the rinsed quinoa in a rice cooker and add 5 cups of water.

Add 1 teaspoon of salt to the quinoa and water mixture in the rice cooker.

Set the rice cooker to the white rice setting and start cooking; it will take about 15 minutes.

In a wok, heat a little toasted sesame oil over medium heat.

Add 1/2 cup of broccoli and fresh onions to the wok and sauté.

Add colored peppers for color and nutrients, cooking until the broccoli turns brighter green and is tender, about 10 minutes.

Add the plant-based sausage to the wok as a protein option.

Incorporate Just Egg (plant-based egg) into the mixture for additional protein.

Season the vegetable mixture with garlic powder, onion powder, and a little salt to taste.

Once the quinoa is cooked and fluffy, add it to the vegetable mixture in the wok and mix well.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary