Straight from Detoxinista | Serves: 2 | Time: About 40 min.
Ingredients
1 cup dry #quinoa , rinsed
2 cups water
1 tsp coconut oil
1/2 red onion, chopped
1 bell pepper, chopped
1/2 pound #broccoli florets, chopped
1 #zucchini, chopped
1/2 tsp sea salt (optional)
sliced green onions , for garnish
Teriyaki Sauce:
6 Tbsp coconut aminos , or tamari
2 Tbsp pure maple syrup
1 Tbsp fresh lemon juice
1 tsp minced garlic
1 tsp minced ginger
Instructions
In a small saucepan over high heat, combine the quinoa and water and bring it to a boil. Cover, then reduce the heat to low, allowing the quinoa to cook for 15 minutes, until all of the water is absorbed. Fluff the cooked quinoa with a fork, and set aside.
Melt the coconut oil in a large skillet over medium heat, and sauté the chopped onion and pepper for 5 minutes. Whisk together the sauce ingredients, then add the broccoli, zucchini, and sauce to the skillet, and stir well to coat. Cover the skillet with a lid, and allow the veggies to steam in the sauce until tender, about 8 to 10 minutes.
Add in the cooked quinoa, and stir well to make sure the sauce is evenly distributed. Season with salt, if desired (additional salt isn't necessary when using tamari or soy sauce), and serve immediately, with a garnish of sliced green onions, if desired.
What I ate and drank today (2/1/2018)
2 cups of decaf coffee
128 oz of water
1 small hot cocoa from Peet's
Leftover tagine
1/2 cup of pomegranate seeds and mint
Teriyaki bowl
Exercise
~2 miles of walking
Yoga
Core strength training