1 cup quinoa, cooked
2 T. coconut oil
½ cup broccoli, chopped
2 carrots, chopped
1 medium onion, chopped
½ cup bok choy leaf and stem, chopped
1 red bell pepper, seeded and chopped
4-6 ounces of mushrooms, any variety
2 T. balsamic vinegar
1. Prepare quinoa according to package directions.
2. While quinoa is cooking, prepare vegetables.
3. In a large sauté pan, melt coconut oil. Add all vegetables and cook over medium heat for 3-5 minutes until vegetables are slightly softened.
4. Add vinegar and any preferred seasoning to taste.
5. Serve on top of quinoa.
Inspired by The Standard Process 21-Day Purification Cookbook