Quinoa is one of my favorite clean-eating foods because it is so versatile. With a little creativity you can dress it up to showcase almost any flavor profile for breakfast, lunch, or dinner. (Yes, you can eat it in the morning—try it mixed in to a breakfast burrito or as an oatmeal substitute in one of these breakfast bowls.)
This beautifully presented coconut quinoa bowl was developed by Amanda Frederickson, an Oakland, California-based chef and blogger at A Life Well Lived. Nutty toasted quinoa cooked in coconut milk provides a hearty base that can be topped with any vegetables and nuts or seeds you prefer. The tahini-lime dressing finishes things off with a creamy and tangy zip that will make you want to recreate this dish again and again.ShareTweetPlusPin
Photos by Amanda Frederickson
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