|2 min||15 min||17 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.