Health Science Magazine
Quinoa is great with everything, but when you add your favorite vegetables, a delicious plant-based burger, and a little bit of BBQ sauce, you have a party in your mouth.
If you have leftovers, this dish is great by itself or on a bed of lettuce.
Makes 4 servings.
1 cup dry quinoa
6 sprigs asparagus, sliced into bite-sized pieces
1 cup corn, frozen
4 ounces mushrooms, your favorite, sliced 15 grape or cherry tomatoes, halved
Black pepper to taste
8–12 slices avocado
Pinch of microgreens
1. Prepare the quinoa according to package instructions and then place in a medium bowl.
2. Steam the asparagus, corn, and mushrooms and add them to the bowl with the quinoa along with the tomatoes.
3. Divide among serving bowls and place the burgers on top. Drizzle your favorite BBQ sauce over the burgers and top with some avocado slices and microgreens. Delicious!!
The Plant Based Kitchenista, is a chef specializing in low-fat, plant-based cooking under the name Plant Based Kitchen. Kelley has taught over 6,000 individuals about plant-based nutrition and has a passion for helping people heal through food. She is a plant-powered lifestyle coach and holds certifications with PCRM as a Food for Life instructor, with Forks Over Knives, and with the Plantrician Project. Kelley is also the co-owner and facilitator of the Plant-Based Health and Wellness Summit in Denver, Colorado.
Kelley most recently formed a nonprofit and a club called Healthy Living thru Nutrition which will focus on establishing relationships with schools, students, families, and volunteers across the state of Colorado. Its mission is to teach cooking classes that focus on proper nutrition, helping families build the skills and knowledge to cook meals and make healthy choices on their own.
You can find her on YouTube and at her website, plantbasedkitchen.com.