Superfood Quinoa Bowl

Name: Superfood Quinoa Bowl
Total time: 2400 s
Yield: 18 servings
Cuisine: American
Ingredients: 32 oz - Chopped Spinach - Frozen; 14.4 oz - Pepper Stir-Fry - Frozen; 14 oz - Chopped Turnip Greens - Frozen; 14 oz - Chopped Collard Greens - Frozen; 14 oz - Chopped Kale - Frozen; 10 oz - Chopped Broccoli - Frozen; 8 oz White Mushrooms - Sliced or Chopped; 1 Large Yellow Onion - Chopped; 1 Bulb Garlic - Diced; 2 cups - Dry Quinoa; 4 Tbsp - Olive Oil; 1 Cup - Vegetable Broth; 1 Cup - Bone Broth; 1-15 oz - Can Black Eyed Peas; 1-15 oz - Can Garbanzo Beans; 1 tsp - Paprika; 1 tsp - Chili Powder; 1 tsp - Cayenne Powder; 1 tsp - Ground Cumin; 1 tsp - Ground Turmeric; 1 tsp - Ground Ginger; 1 tsp - Ground Coriander; 1 tsp - Celery Salt; 2 heaping tsp - Oregano Leaves; 2 tsp - Garlic Powder; 2 tsp - Onion Powder; 2 tsp - Black Pepper; 1 tsp - Iodized Salt; 1 tsp - Himalayan Pink Salt

Zeruiah Zeruiah @zeruiah

This recipe was born at the time of the pandemic - where my husband and I had chosen to make the best of it through diet and exercise! I had become very avid about calorie counting and nutrition consumption - thus this recipe became as way for us to get a wide/r variety of vitamins, minerals, healthy fats, proteins and carbs. We each have one bowl a day though I half mine, and always have some on hand; frozen in the freezer!

Nearly all of the vegetables we buy frozen so that we can limit our trips to the store. The first part of the ingredients is the two 1 gallon freezer bags which each make 18 bowls. We'll only be using one of those bags for this recipe.

Serving size: 1 bowl

Calories - 206

Total Fat - 4g
Total Carbs - 31.2g
Protein - 9.5g

If you'd like the full nutrition please let me know as I was unable to fit all the vitamin and minerals I've kept track of.

Note: We try to buy all organic everything if you're wondering what to get on the ingredients, go for quality and limit additives!

Serving size: 1 bowl

Calories - 206

Total Fat - 4g
Total Carbs - 31.2g
Protein - 9.5g

If you'd like the full nutrition please let me know as I was unable to fit all the vitamin and minerals I've kept track of.

Note: We try to buy all organic everything if you're wondering what to get on the ingredients, go for quality and limit additives!

Zeruiah Zeruiah @zeruiah

Serving size: 1 bowl

Calories - 206

Total Fat - 4g
Total Carbs - 31.2g
Protein - 9.5g

If you'd like the full nutrition please let me know as I was unable to fit all the vitamin and minerals I've kept track of.

Note: We try to buy all organic everything if you're wondering what to get on the ingredients, go for quality and limit additives!

Serving size: 1 bowl

Calories - 206

Total Fat - 4g
Total Carbs - 31.2g
Protein - 9.5g

If you'd like the full nutrition please let me know as I was unable to fit all the vitamin and minerals I've kept track of.

Note: We try to buy all organic everything if you're wondering what to get on the ingredients, go for quality and limit additives!

Saved

Ingredients

30-40 minutes

18 servings

Meal prep - two, one gallon bag recipe:
32 oz- Chopped Spinach - Frozen
14.4 oz- Pepper Stir-Fry - Frozen
14 oz- Chopped Turnip Greens - Frozen
14 oz- Chopped Collard Greens - Frozen
14 oz- Chopped Kale - Frozen
10 oz- Chopped Broccoli - Frozen
8 ozWhite Mushrooms - Sliced or Chopped
1Large Yellow Onion - Chopped
1Bulb Garlic - Diced
Now remember the above ingredients makes two, one gallon bags. We're only using one of them for this recipe, so feel free to buy half the ingredients listed above if you so wish
The recipe:
2 cups- Dry Quinoa
4 Tbsp- Olive Oil
1 Cup- Vegetable Broth
1 Cup- Bone Broth
1-15 oz- Can Black Eyed Peas
1-15 oz- Can Garbanzo Beans
Spices:
1 tsp- Paprika
1 tsp- Chili Powder
1 tsp- Cayenne Powder
1 tsp- Ground Cumin
1 tsp- Ground Turmeric
1 tsp- Ground Ginger
1 tsp- Ground Coriander
1 tsp- Celery Salt
2heaping tsp - Oregano Leaves
2 tsp- Garlic Powder
2 tsp- Onion Powder
2 tsp- Black Pepper
1 tsp- Iodized Salt
1 tsp- Himalayan Pink Salt

Saved

Steps

30-40 minutes

1

Half each of the ingredients in the first section and create two, one gallon bags then freeze. We'll be using one bag.
The below image only shows the one bag we'll be using for the recipe. They look different each time as well, depending on how much I shuffle them about in my hands and such before freezing. I also only had one on hand for an image.
2

Take frozen bag out to thaw.
-Start quinoa to cook.
Note: Do not add seasoning to the quinoa. Also, I usually cook the quinoa in the rice cooker and when it's done I stir it and put it on warm.
3

Heat stockpot on medium high.
-Once hot, add olive oil.
-Add frozen vegetable bag.
-Put a lid on the pot and let it sweat for about 10 mins while stirring occasionally.
Note: I usually put half the olive oil in the bottom and drizzle the rest on top of the veggies and stir.
4

Make spice mixture.
Note: Also while the veggies warm and sweat, if you haven't, lay out your 18 prep bowls.
5

Add the 1 cup of vegetable broth.
-Recover.
-Let that sit for about 5 minutes.
6

Add the 1 cup of bone broth.
Note: Only recover and rest for 5 minutes if it's not hot - we don't want a boil, just some warmth!
7

Add the can of garbanzo beans.
-Add the can of black eyed peas.
-Add seasoning mixture.
-Stir and let it come to a boil, then turn heat down to medium-low.
8

Add quinoa.
-Stir well!
Note: Do not let this overcook. Long exposer to heat can kill of nutrition.
9

Now you're ready to make your bowls!
Note: I use a 3/4 cup to scoop out of the pot. It's not exact but it's good enough for me. Sometimes there's a little bit left over which I just eyeball and spread out over the 18 bowls.
10

Cool
-Cover
-Freeze
-Enjoy
Note: We usually take our bowls out the night before and put them in the fridge then microwave them the next day.