This is a simple and flavorful quinoa bow, filled with delicious veggies and tons of protein.
-1 pkg SoyYum Plain
-1 tbs soy sauce (alternative: coconut Aminos)
-salt, to taste
-pepper, to taste
-extra spices (to taste-paprika etc.)
-1 bunch of carrots (we love organic rainbow carrots if you can find them)
-1 bunch of spinach (equivalent to a small package of frozen spinach)
-cooking oil, preferably olive oil
-4 cups of quinoa, cooked
-Preheat the oven to 425 degrees
-Wash and chop your spinach. Set aside.
-Wash your carrots and cut them into your desired thickness. We sliced ours thin, so we only baked them for 15 minutes. Keep in mind that if you cut yours thick, you will need to roast them longer.
-Place sliced carrots on a greased baking sheet or line one with parchment paper. Drizzle olive oil and spices over the carrots and turn them over to coat evenly
-bake for 15-20 minutes. Poke with a fork to test if they are done. If the fork can easily poke through the carrots, you are good to go!
-while carrots bake, add cooking oil to a pan, followed by a package of plain Soyyum crumbles and coconut aminos/soy sauce. Cook on low heat until browned, being sure to add in spices (paprika, pepper, etc.) while you cook.
-If desired, you can add your washed spinach to the same pan as the Soyyum crumbles. Add the spinach after the crumbles have been cooking for a few minutes. The spinach will cook quickly and shrink in size. You can also cook it in a separate pan until it reaches your desired texture.
-Add one cup of warm, cooked quinoa to each bowl. Add in the spinach, roasted carrots, and Soyyum. Feel free to add additional spices or topping. Pickled veggies, a dash of lemon juice or vinegarette—make it your own! Enjoy
WHAT YOU NEED
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