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Veggie "Quinoa"

  • 4 Tablespoons (60 ml) avocado oil (or use coconut oil)
  • ½ medium onion (55 g), finely chopped
  • ½ head (300 g) of cauliflower, food processed into rice-like particles
  • ½ medium bell pepper (60 g), finely chopped
  • 3 green onions (15 g), finely chopped
  • 1 carrot (50 g), grated
  • ¼ cup (70 g) purple cabbage, roughly chopped
  • ½ cup (135 g) broccolini, roughly chopped
  • 2 cloves (6 g) of garlic, peeled and minced
  • 2 Tablespoons (30 ml) gluten-free tamari sauce or coconut aminos
  • 1 teaspoon (5 ml) sesame oil
  • Salt and pepper, to taste
      • 1Add the avocado or coconut oil to a large frying pan and cook the diced onion until slightly browned.
      • 2Then add in the rest of the vegetables and cook on high heat until slightly softened, approximately 10 minutes.
      • 3Add the minced garlic, tamari sauce, and sesame oil. Season with salt and pepper to taste. Cook for 1-2 minutes more and serve.
      (Estimated and based on per-serving amounts.)
      Calories: 185     Fat: 15 g     Total Carbs: 11 g     Fiber: 4 g     Sugar: 4 g     Net Carbs: 7 g     Protein: 3 g