Cha Cha Bowl

This recipe came from Jeanetteshealthyliving.com, but I did adapt if by making it vegan, as well as changing a few of the ingredients around. This meal is fabulous. It is so light and nutritious, while being hearty and packed with flavor at the same time. I know I say you must try all my recipes I post, but this one, you must try.  I recommend you soak your quinoa and beans to reduce the lectin content.
Cha Cha Bowl

Ingredients for Pineapple and Zuchinni Salsa
1 zuchinni shredded with peel
1 carrot, shredded
1/2 c. pineapple tidbits
1/4 c. chopped scallion
2 T. fresh cilantro leaves, chopped
1 garlic, clove minced
1 T. red wine vinegar
2 T. extra virgin olive oil
juice of 1 lime
1/4 tsp. salt
Combine all together in bowl and mix thoroughly.

Fresh Tomato Salsa
2 c. fresh tomatoes, chopped with seeds and pulp removed.
1/2 c. chopped onion
1 clove garlic, minced
1 tsp. jalepeno pepper, minced
1.4 c. chopped cucumber, peel removed
2 T. fresh cilantro leaves, chopped
1/8 tsp, salt
1 T. lime juice
Combine all together

-Quinoa, cooked in vegetable broth for flavor, and salt/pepper and evoo for flavor
-Black beans
-Chopped Avocado, optional

In a bowl,  add about 1 c. of cooked quinoa. Add a scoop of cooked black beans, then add pineapple and zuchinni mixture, as well as fresh tomato mixture on top.
You may substitute rice for quinoa. 


Mango Salsa (see January archive on right for recipe)