Ingredients
• 1 cup quinoa
• 1/4 cup fresh bouillon
• 2 cups water
• 1 avocado, cubed
• 2 ears fresh corn (Do not cook. Raw corn is delicious!)
• 1 cup cherry tomatoes, sliced in quarters(I used a heirloom blend)
• 1/4 cup chopped olives
• 5 sprigs cilantro, finely diced (Can substitute flat parsley)
Directions
1. To make the quinoa: Place quinoa, bouillon and water in sauce pan. Stir to combine. Bring to boil, cover and reduce heat. Simmer for 15 minutes. Let rest for 10 minutes before serving.
2. Remove corn from ears. Divide between two large bowls and add half of the quinoa, avocado, tomatoes and olives. Sprinkle with cilantro or parsley to each bowl. Top with a sprinkling of salt and pepper.
3. To serve, toss ingredients together.
Fresh Bouillon
Makes about 1 1/2 cups
• 2 stalks celery
• 1 medium carrot
• 1/2 medium sweet onion
• 1/2 cup celery root
• 1/4 cup chopped shallot
• 1 leek
• 1/4 cup sun-dried tomatoes
• 1-2 tablespoons Bragg’s Liquid Aminos
• 3-4 tablespoons sea salt (use less if desired)
1. Roughly chop all vegetables.
2. Place all veggies in food processor and pulse until puréed.
3. Stir in salt and Braggs. Place in jar or freeze in individual servings.
Cauliflower Rice
Makes 2 servings
• 1 head cauliflower
• 1/4 cup fresh bouillon
1. Remove florets from cauliflower.
2. Place in food processor and pulse until rice-like texture is achieved.
3. Remove to bowl and stir in fresh bouillon
http://www.rawmazing.com/
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