LORI NEdescu,

MS RD CSSD

@hungryforresults

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Board certified sports dietitian, pro athlete, freelance nutrition writer, published author, social content developer & personal chef.

Contrasting Quinoa

Contrasting Quinoa

This bowl has all the contrasting characteristics I enjoy in my food. It’s hot and cold, creamy and crunchy, spicy and sweet. It’s also easy to make in a large quantity, making it ideal for a week’s worth of nourishing lunches! Or make it to share at your next BBQ, potluck or dinner party.

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Ingredients:

  • Carrots

    • 1 pound carrots, sliced and halved

    • 1 tbsp coconut oil

    • 1 tbsp maple syrup

    • pinch salt

    • 1/2 tbsp 5 spice seasoning

  • 2 Blocks, extra firm tofu, cubed & baked

  • 4 cups cooked & cooled quinoa

  • Salad:

    • 4 cups cucumber, thick sliced & halved

    • 1 bunch scallions, sliced

    • 1 cup basil, chopped

    • 1 cup cilantro, chopped

    • 1 jalapeño, sliced very thin

  • Dressing

    • 1/4 cup orange juice

    • 1/4 cup olive oil

    • 1 tsp sesame oil

    • 1/2 cup rice vinegar

    • 2 tbsp almond butter

    • 2 tbsp tamari

    • 1/2 tsp cinnamon

How To:

Toss the carrot ingredients together and spread on a foil lined baking sheet. Roast at 350 degrees for roughly 45 minutes, until just beginning to tenderize. Meanwhile, blend all the dressing ingredients. Taste and adjust depending on your tastes. Toss the salad ingredients with the quinoa, carrots, tofu. and dressing. Serve. Garnish with chopped almonds and sesame seeds if desired.

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