Recipes

Citrus Thyme Quinoa Bowl

February 7, 2019

Hello, I'm JESSICA
I help IBS sufferers break free from gas, bloating and irregularity without cleanses, detoxes or overly restrictive diets.
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I came up with this quinoa bowl/salad hybrid because although it’s Spring, I can’t quite bring myself to eat a real salad while it’s still wet and miserable. To find a nice balance between raw, crunchy, warm and comforting, I mixed roasted squash and warm quinoa with pea shoots, orange, crunchy pumpkin seeds and a sunshine-y lemon thyme vinaigrette.

Ingredients

  • 1/2 c quinoa, uncooked
  • 1 1/4 c water
  • 1 acorn squash, peeled and cubed
  • a few glugs of avocado oil for roasting the squash
  • 1 large orange, peeled, sectioned and cut into 1/2 inch pieces
  • one handful toasted pumpkin seeds
  • 50 g pea shoots
  • pepper
  • salt

Dressing

  • 1/2 c extra virgin olive oil
  • 1 1/2 tbsp. white wine vinegar
  • 1/4 c lemon juice
  • zest of 1 lemon
  • 1/4 c fresh thyme, diced
  • salt & pepper to taste

Instructions

  1. Preheat oven to 425 degrees. Peel, remove seeds and cube the squash. Toss squash with avocado oil, salt and pepper and roast for 20 minutes.
  2. Add quinoa and water to a saucepan over high heat and bring to a boil. Reduce heat, cover and let simmer until water has evaporated and quinoa is cooked and fluffy.
  3. While quinoa is cooking, prepare the dressing by mixing all ingredients together in a mason jar. Adjust to taste.
  4. Once quinoa and squash are cooked toss with pea shoots, orange and pumpkin seeds. Mix in desired amount of dressing.

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I'm Jessica

I've been where you are- dealing with the agonizing bloating, discomfort, and constant stress of trying to manage IBS. But here's the thing: I didn't just study this stuff. I lived it. And now, I'm here to help you through it with a personalized, no-gimmicks approach that blends diet, lifestyle and compassionate coaching. 

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