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

    Watermelon Salsa

      Watermelon Salsa

      GF, Refined Sugar Free

      Happily serves 6-8

      Sweet salsa could be served as a breakfast side dish.


      • 1 1/2 teaspoons lime zest (from about 1 lime)
      • 1/4 cup fresh lime juice (from about 3 limes)
      • 1 TBSP Organic raw sugar, or coconut sugar
      • Freshly ground pepper
      • 3 C seeded and finely chopped watermelon
      • 1 organic cucumber, peeled, seeded, diced
      • 1 jalapeno pepper, seeded, minced
      • 1 small red onion, finely chopped
      • 8 fresh basil leaves, finely chopped
      • 1/2 tsp garlic salt
      • Sea Salt to taste
      1.  Stir together the lime zest, lime juice, sugar and 3/4 teaspoon pepper in a bowl.
      2. Add the watermelon, cucumber, jalapeno, onion and basil and toss gently.
      3. Chill the salsa until ready to serve.
      4. Add the garlic salt just before serving.