Powerful Quinoa

Quinoa is in itself one of the greatest grains for anyone - but a Celiacs best friend. You can do this up any way you want, but what makes it 'powerful' is the blend of veggies you get from the farmer's market and the addition of coconut aminos and seeds.
If you are not familiar with coconut aminos, read here. (I have found it at New Leaf and Whole Foods, but you can also get it on Amazon I think). They are awesome. Adds umami like soy sauce but is not soy. So for the allergen sensitive folks - this is the PERFECT alternative. You can also use it to dip sushi, toss with rice noodles. Delish.

Ingredients
1 cup quinoa, soaked overnight and rinsed
1/2 bunch arugula or spinach, cleaned and chopped
1/2 head of cauliflower and/or broccoli
2 small zucchini, chopped or sliced
1 good handful of green beans trimmed and chopped
1 cup shitake mushrooms
1/2 red onion
1/2 cup pumpkin seeds
1 lemon
coconut aminos
salt and pepper
olive oil

Part 1
Heat your oven to 400 F and roast the broccoli/cauliflower and/or zucchini on a sheet pan until golden with olive oil, salt and pepper

Part 2

While the oven is heating...

Warm the olive oil up in a pan and cook the onion until it's soft. 

Toss in the mushroom and cook until everything is just as you like it.

Part 3
While the oven is going and the pan is going...
Cook the quinoa and toss in the arugula - let the heat of the quinoa wilt the greens.

Toss together and squeeze the juice of the lemon, drizzle with olive oil, season with salt, pepper and coconut aminos to your taste; Add the pumpkin seeds.

Enjoy!

This is perfect cold or room temp - I actually don't eat it warm except the first time I make it.