Veggie Quinoa Sandwich Kaboom
Okay, if you’re not eating quinoa as a regular part of your diet you may be missing out. This ancient grain is a considered a ‘super-grain’ by many because of its rich bundle of vital nutrients.
Quinoa’s bragging rights have been corroborated by nutritionists across the board since it is known to contain double the amount of fiber as most other grains. Not to mention it’s packed with protein, iron, magnesium and more.
Most use quinoa as a rice replacement in many of their favorite dishes, but that’s not the only way to enjoy this superfood. I often will use quinoa as a nutrient supplement to add a power boost to my sandwiches.
Check out how I get it done below.
AKIL’S VEGGIE QUINOA SANDWICH KABOOM!
Ingredients:
Whole Wheat Bread
Baby Spinach
Avocado
Red Onion
Red Bell Pepper
Olive Oil
Bragg Liquid Aminos
Vegan Worcestershire Sauce
Hummus
21-Seasoning Salute (from Trader Joes)
Red Quinoa (or other)
Cooking:
Cook up a nice portion of quinoa to use for meals during the week. I’ll usually make at least five servings keeping a handy batch of cooked quinoa in the fridge. Follow the cooking instructions on the box. (However, if you want to be fancy like me, season the hell out of your cooking water with organic vegetable bouillon cubes.)
Slice a fresh red bell pepper in half. Gut the seeds and core. Brush olive oil on both sides with a little seasoning and Bragg Liquid Aminos. Grill it on a George Foreman grill, or sear it in a pan, or broil it under a hot broiler. I prefer the hot broiler.
Slice a fresh red onion into super thin ribbons.
Peel, core and slice a ripened avocado. Make sure it isn’t too ripe and mushy. When avocados are that ripe, use them for guacamole, not sandwich building. Your avo slices should have a slight firmness still.
Toast one side of your whole wheat bread in hot olive oil in a skillet. Once golden brown and pretty, snatch them out quickly then plop the toasted side down onto a plate. It’s time to begin sandwich assembly.
Sandwich Build:
On the soft open face of your bread, spread a layer of your favorite hummus.
Pack a generous layer of baby spinach onto your hummus. Don’t be afraid to mash it down a bit. Then add a little extra dollop of hummus on top of that. (This is to weigh down your spinach plus serve as an adhesive to the next sandwich ingredient.)
Place your grilled or roasted bell pepper half onto the dollop of hummus and bed of spinach. Your pepper should be placed skin side down, looking like a little bowl on top of your sandwich.
Fill that little bell pepper bowl with delicious seasoned quinoa.
Stack your raw onion ribbons on top of that.
Fan out your slices of avocado on top of the onions.
Sprinkle 21-Seasoning Salute, black pepper, sea salt, and a pinch of cayenne.
Sprinkle olive oil, two drops of red wine vinegar and vegan Worcestershire on top of that to max out the flavor.
Put the lid on top of that sandwich, mash it down and slice in half. You now have a nutrient rich sandwich that will tantalize your taste buds and power up your body for good, clean, healthy living.
I think I should take a bow on this one.
A D V E R T I S E M E N T
