Ingredients

1 cup Quinoa
1 Tbl All Natural Avocado Oil
1 Tbl Moroccan Blend
1/2 cup toasted pine nuts
1/3 cup raisins
2 cups squash and zucchini cut into large chunks
1 Tbl Meyer Lemon Extra Virgin Olive Oil
2 tsp Lemon Lime Salmon Rub
Salt and Pepper to taste

Our multi-talented and uber-healthy Elen is a world of information when it comes to a plant-based lifestyle. She’s all about packing maximum nutrition–in this case protein–alongside tons of flavor. Her street bowl packs some serious protein power including Moroccan Quinoa, Rougarou Roasted Chickpeas and Lemon Lime Sautéed Squash. We love the sweet and savory notes along with lots of crunch. 

Instructions

1.Cook farro according to package directions. Drain (if necessary) and cool slightly.
2. In a saute pan, heat the Avocado Oil over medium heat. Add the farro and Moroccan Blend.
3.Stir and heat through until the spices are aromatic. Fold in the raisins and pine nuts. Season to taste with salt.
4.In a large saute pan, heat the Meyer Lemon Extra Virgin Olive Oil over medium-high heat. Add the squash and zucchini and sprinkle with the Lemon Lime Salmon Rub.
5.Saute, moving constantly with a spatula or wooden spoon, until the squash begins to brown. Cook until tender-crisp, about five minutes. Taste and adjust with salt and pepper.

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