After coming back from vacation and eating steaks, burgers, chicken and biscuits and so on, I wanted to lighten things up a bit. This dish can be made using beans, steak, tofu, chicken or any other protein of your choice. It can be vegan or vegetarian. There is no set recipe, it’s whatever inspires you using your creativity, the choice is up to you.

I chose a tri color quinoa for the bowl. I added roasted brussel sprouts using olive oil, salt and pepper, roasted yellow and red beets with olive oil, salt and pepper and a touch of vinegar, navy bean hummus seasoned with olive oil, lemon juice and parsley, shelled edamame beans seasoned with sea salt, marinated artichokes, all topped with pickled shallots and crostini. I drizzled an aged red wine vinegar and a fruity olive oil to finish the dish.

I look forward to seeing your ideas and whatever ingredients you use in your quinoa bowl. Please feel free to add your comments. Thanks.

Visit Dorothy’s website at http://ddimarzo2002.wix.com/thymethief.