This is my favorite lunch recipe, it’s filled with a variety of color and flavors and packed with amazing beauty foods and nutrients for great hair, skin and fat burning properties. It’s best made in bulk to enjoy throughout the week, since the recipe includes multiple steps.
Yields: 1 Serving
- 1/2 C Water
- 1/4 C Quinoa
- Dried Spices: Rosemary, Basil, Oregano, Paprika, Nutritional Yeast, Chili Powder, Garlic Powder, Fresh Ground Pepper
- 1/4 C Broccoli
- Too Delicious To Dip Sweet Potato Fries
- 2 C Kale
- 1 T Coconut Oil
- Handful of Clover Sprouts
- Handful of Crunchy Sprouts
- 2 T Raw Pumpkin Seeds
- Organic Apple Cider Vinegar
- Organic Balsamic Vinegar
Bring water, seasoned with rosemary, basil and oregano to a boil. Add quinoa, cover and let simmer 15-20 minutes. Once water is absorbed, fluff with a fork.
Season broccoli with fresh ground pepper, oregano, paprika, and nutritional yeast, then drizzle coconut oil and bake in oven/toaster oven on 450 degrees F until slightly browned. (About 10 minutes)
After whipping up a batch of Too Delicious To Dip Sweet Potato Fries, layer over broccoli.
Next, make a batch of crispy kale. Wash and dry thoroughly, and place in a mixing bowl. Season with chili powder, garlic powder, paprika, nutritional yeast, and oregano. Drizzle coconut oil and bake at 450 degrees F, until crisp. (Around 15 minutes)
Layer crispy kale into bowl.
Add a sprouts, crunchy sprouts, pumpkin seeds, and vinegar.