Ingredients
Scale
- 2 cup broccoli slaw
- 1 cup uncooked quinoa
- 2/3 cup chopped dates
- 1/2 cup chopped red onion
- roasted sunflower seed
- coconut milk or cream (or other milk/cream of choice)
- 2/3 cup chopped tempeh bacon (they have GF tempeh now) or regular bacon if you are not doing meatless
- black pepper
- butter (optional)
- oil
- balsamic vinegar
- red pepper flakes and Cholula sauce (optional)
Instructions
- Rinse your quinoa and the cook according to instructions. I cook my in a rice cooker. When the quinoa is almost fully cooked (fluffy), add in about a half up of coconut, a smidgen of butter, and your chopped dates. Continue to steam/cook covered for another 5 minutes.
- In a separate skillet, sauté your onions, seeds, bacon (or tempeh), black pepper. Set aside. Then quickly steam your slaw. I usually do this in the same pot as the quinoa, just setting it on top of the quinoa for 5 minutes with the pot covered, or just microwave for a couple minutes. You just want the slaw semi steamed but still with a little crunch.
- One everything is cooked, scoop 1/2c each into a bowl and mix!
- OR mix all ingredients together in one big bowl and refrigerate for later servings.
- Top with chili pepper, balsamic vinegar, and Cholula before serving.
- Delish!