Happppy Thursdayyyy Friendsss! So, last week I re-ignited the "Living off the Land" series with two posts containing ingredients that were already in my kitchen. I have one more installment to share from last week's ingredients that I must share! The first meal I made last week was the buffalo chicken rice bowls and then I made the buffalo chicken quesadillas. Both meals used black beans, buffalo chicken, and a little bit of mozzarella. On Saturday, I used up the rest of the beans and mozzarella in this simple quinoa bowl that packed a whole lot of flavor!
- 1 cup of quinoa
- 1/2 cup of black beans
- 3 carrots, shredded
- 3 celery stalks, chopped
- 2 tbs mozarella cheese
- 1/4 avocado (or more if you have it on hand)
For the dressing: Use the below ingredients, mix very well and set aside (I use a tiny immersion blender). Also, update amounts as you see fit to taste. This dressing will be creamy from the tahini.)
- 1 tbs tahini
- 2-3 tbs evoo
- 1/2 tbs mustard
- 1.5 tsp apple cider vinegar
- 1 tsp honey or maple syrup
- 1 tsp of liquid aminos (or soy sauce)
- crushed red pepper, garlic powder, and dry oregano to taste
Add beans, celery and carrots to a bowl.
Cook and toss in the quinoa.
This is what the dressing looks like, pre-blended.
Mix well with the dressing.
Plate and serve as is or with a dreamy fried egg so that all that yellowy goodness drips onto the rest of the plate.
This meal is PACKED with protein, vitamins, and healthy fats. The liquid aminos and the tahini really make the dressing come out incredibly flavorful. The crunch from the celery adds a nice touch while the optional fried egg just ties everything together.
I hope you enjoyed reading through these three meals! More to come from "Living off the Land" in the near future!
Have a FAB Thursday!