| 7 | 17 | 365 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 2 min | 15 min | 4 |
| 4 cup | Quinoa, cooked (*) |
| 1 bag (16 oz) | Broccoli slaw |
| 1/4 cup | Balsamic vinegar |
| 1/4 cup | Extra virgin olive oil |
| 1/2 tsp | Chili powder |
| 1 tsp | Salt and pepper (to taste) |
| 1 tsp | Coconut oil (for frying) |
*To cook quinoa, bring 1 1/2 cups dry quinoa to a boil in 3 cups water and cook for about 20 minutes, until the water is absorbed. Refrigerate until completely cooled down.
Heat up the coconut oil in a large frying skillet over medium heat. Add the quinoa and toss around to get it heated up nicely (about 4-5 minutes), then add in the slaw mix. Cook until it’s done to your liking, tossing every couple of minutes. Add in the rest of the ingredients and keep tossing a bit until nicely coated.
Vegan, gluten free, dairy free, egg free
To make this recipe "GO BOTH WAYS": In order to make this more of a hearty main, stir fry in tempeh bacon for the vegetarians and some shrimp for those that aren't.
| Grain | 2.8 |
| Vegetables | 0.5 |
