Healthy with Jodi

Thai Veggie Quinoa Bowl


    Gluten Free, Vegan

    Happily serves 2


    1/2 cup Steamed broccoli, finely diced

    1/2 cup Tricolor sprouted quinoa, rinsed and cooked

    1/2 small red onion, diced

    1/4 cup grated carrots

    Handful of chopped cilantro

    1/4 cup chopped green onions

    2 tablespoons pumpkin seeds or sliced almonds


    1 lime, zest and juice 

    1 tablespoon Coco Aminos

    1 tablespoon Sesame oil (or sub avocado oil)

    1 tablespoon Coconut vinegar

    2 crushed garlic cloves 

    ginger, minced to taste

    Combine cooked quinoa, streamed broccoli, red onion, carrots, cilantro, green onions and almonds and/or pumpkin seeds together.

    In a small bowl combine dressing ingredients and pour dressing over quinoa mixture.

    Quinoa Bowl Recipes

    Asian Chick Pea Kale Salad Recipe

      Asian Chick Pea Kale Salad

      Vegan, Gluten Free

      Happily Serves 4


      1 large bundle finely chopped kale  (steamed and drained)

      1 cup finely grated carrots (steamed)

      2 cups finely shredded red cabbage (Steamed)


      1/4 cup cashew butter (or sub sunflower butter)

      1/4 cup + 1 Tbsp Korean BBQ sauce (Skyvalley brand)

      1/4 cup sesame oil

      3 Tbsp maple syrup

      Sea salt or 1 Tbsp tamari or coco amigos


      1 Cup soaked and dried chickpeas (or sub Mung beans)

      2 Tbsp sesame oil or avocado oil

      2 tsp maple syrup

      1 garlic clove

      optional: red pepper flakes or chili powder

      Preheat oven to 425

      When preparing chickpeas, make sure they are dry – this will help them crisp up.

      In a medium mixing bowl add sesame oil, maple syrup and Korean BBQ sauce and whisk.  Add chickpeas and toss to coat. Arrange on a baking stone/sheet and bake for 20-25 minutes, tossing halfway to ensure even baking. They’re done when crisp and deep golden brown.

      To prepare dressing, add all ingredients and whisk to combine. Taste and adjust flavors as needed, adding more maple syrup for sweetness, Korean BBQ sauce for heat, cashew butter for creaminess, or salt or tamari for saltiness.

      Add kale (steamed), carrots and cabbage to a large mixing/serving bowl and toss to combine. Then add dressing, toss to coat.

      To serve, divide salad between serving plates and top with crunchy chickpeas.  Keep leftover chickpeas separate from salad in a well-sealed container at room temperature for 2 days