Quinoa is a naturally gluten free powerhouse seed, containing all 9 essential amino acids our bodies can’t make on their own, a great source of calcium, B vitamins, iron and more protein than any other grain or seed.
- 1/2 cup dry quinoa
- 1 cup plus 1-2 tablespoons of vegetable broth or water
- 1/2 teaspoon each of cumin and crushed fennel
- 1 small zucchini, diced
- A handful of cherry tomatoes, halved
- 1 medium avocado
- Juice of 1 lime
- 1/3 cup of plain coconut yogurt
- Salt and pepper to taste
Heat your skillet on medium-high just until a few drops of broth, or water, bubbles, then add dry quinoa, cumin and fennel. Toast lightly until fragrant.
Add in zucchini and tomatoes and a couple more drops of liquid and gently sauté until vegetables release their juices.
Add in 1 cup of broth, or water, and bring to a light boil. Reduce heat, cover and simmer 10 minutes. In the mean time slice your avocado in half and remove pit.
Slice each half in thin slices within its shell. Season with 1/2 of squeezed lime, salt and pepper.
When quinoa is fully cooked (it should look like tiny spirals and be firm with no liquid left in pan) take two serving bowls and divide quinoa and vegetables between both.
Scoop out each half of your avocado and spread slices across the top of each serving.
Top with a good dollop of yogurt, and finish with a good squeeze of lime juice, salt and pepper to taste.
Eat and Enjoy! Not only is this a great way to “break your fast” it also makes a great lunch or light supper.
Feel free to add whatever other greens you might like (I’m a spinach girl) and, if you’re not vegan, you can add a soft boiled or poached egg on top!