Healthy eating has really not been easy. Especially with the 4 jars of Biscoff biscuit butter sitting in my pantry currently just waiting to be
Meal planning and prep is therefore my savior and only on the weekends do I relax and nosh just a little.
If you watched one of my most recent youtube videos titled What I eat in a day, volume 2, you've been able to get a better idea of what I consume on a daily basis. This quinoa bowl was featured in it but I never offered up the exact recipe. It's dishes like this one that fill me and keep my satisfied until dinner with just enough sweetness to curb my sugar cravings. If you missed the video, watch it here to see this recipe in action.
Cranberry Pistachio Quinoa Bowl
1 Cup Pre-Rinsed Tri Color Quinoa
1 Shallot, chopped small
1/4 Cup Craisins/Dried Cranberries
1/4 Cup White Cooking Wine
1/4 Cup Fresh Squeezed Lemon Juice
2 Tablespoons Olive Oil
1/4 Tsp. Black Pepper
1 Tsp. Lemon Zest
1/4 Cup Pistachios, removed from shells
1. Place quinoa, shallot and cranberries in a greased cooking pan and heat on stove top over low heat to toast the quinoa slightly. The shallot will go a bit translucent in that time. After 4-5 minutes add the white cooking wine. Allow the alcohol to cook off for a couple of minutes and then add 1/2 cup water. Raise the heat to medium and allow it to simmer until the water cooks out and the quinoa is fully cooked.
2. Prepare the "sauce"- zest the lemon and squeeze the juice into a sauce bowl then add the olive oil and black pepper.
3. Allow the quinoa to cool slightly before combining it with the "sauce" and pistachios. Serve warm or cold to preference.
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