Question: When’s the last time you felt stressed? If you’re like most of us, you’ve probably experienced stress at some point even today. As much as we would all love to destress by taking a trip to the spa, often the most realistic thing to do is increase the dosage on healthy eating and lifestyle choices.
Here is a delicious recipe loaded with nutrient-packed ingredients that we can’t get enough of. Give this avocado & quinoa bowl a try and don’t forget to share and tag us #hipfitnesstx when you do.
INGREDIENTS
  • 1 cup quinoa
  • 1 small head cauliflower
  • ½ cup sliced almonds
  • 2 carrots
  • 1 yellow pepper
  • 1 avocado
  • 6 radishes
  • 16 cups spinach leaves
  • Kosher salt
DIRECTIONS
  1. Place 1 cup quinoa in a saucepan with 2 cups water. Bring to a boil, then reduce the heat to very low. Cover the pot, and simmer where the water is just bubbling for about 15 to 20 minutes, until the water has been completely absorbed. (Check by pulling back the quinoa with a fork to see if water remains.) Turn off the heat and let sit covered to steam for about 5 minutes.
  2. Meanwhile, bring a medium pot of water to a boil and prepare a bowl of water with some ice cubes. Cut the cauliflower into florets. When the water is boiling, add the cauliflower and boil for 2 minutes, until just tender. Remove the florets and place in the cold water for 1 minute, then remove to another bowl.
  3. Make the dressing (below).
  4. Place ½ cup almonds a dry skillet and toast over medium low heat, shaking often, until toasted, about 5 minutes. Remove from the heat and let cool.
  5. Peel the carrots, then cut them into long, thin strips with a vegetable peeler. Dice the yellow pepper. Slice the avocado. Thinly slice the radishes.
  6. To serve, place spinach into large serving bowls. Top with quinoa and vegetables. Add a dash of salt, then toasted almonds. Top with cacao citrus dressing.

 

CACAO CITRUS VINAIGRETTE
 
INGREDIENTS
  • 1 orange (4 tablespoons orange juice + zest)
  • 2 teaspoons raw cacao or cocoa powder
  • 6 tablespoons olive oil
  • 4 tablespoons balsamic vinegar
  • ½ teaspoon kosher salt
DIRECTIONS
  1. Juice and zest the orange.
  2. In a bowl, vigorously whisk together all ingredients. Store refrigerated.