Like my play on words there?? Rainbow + bowl = rainbowl. Get it? Ok… cheesy, but cute right?
15th: Multicolour – Fit as many colours as you can into one meal!
This may very well be my favourite theme. How fun of a challenge is it to try and use lots of colours in one meal? I’m always telling people how fun it is eating the rainbow! I thought I could incorporate all of the colours of the rainbow, but using blue proved a little difficult, so I settled with red, orange, yellow, green & purple (last minute addition of purple heirloom carrot slices).
Sweet & Sour Rainbowl (makes 2 large lunches)
2/3 cup of quinoa + 2/3 cup of veggie broth (I used tri-coloured keeping with the colourful theme)
1 tbsp of coconut oil
1 tsp each of minced fresh garlic & ginger (or 1/2 tsp each dried)
2 small carrots, peeled & thinly sliced (orange and purple)
1 large handful of snap peas, trimmed & cut in half (green)
1/2 a large bell pepper, chopped (red)
1 cup of pineapple, chopped (yellow)
Sweet & Sour Sauce
1 tbsp of pineapple sauce
1 tbsp of rice vinegar
1.5 tbsp of soy sauce (or 2 tbsp of coconut aminos for soy free version)
1 tsp of maple syrup
1 tbsp of water
1 tbsp of brown rice flour
Bring the veggie broth to a bowl. Rinse your quinoa, add to the boiling veggie broth & simmer for 15 minutes). As your quinoa cooks, prepare your veggies. Heat a wok on medium heat, add your coconut oil and add the ginger & garlic with the carrots and sautée until softened (about 5 minutes). Add the snap peas and sautée for another couple of minutes, then the pepper for another minute. Finally add your pineapple and combine. As the veggies are sautéeing, combine all of your sauce ingredients except the brown rice flour in a small sauce pan and bring to a low bowl. Once the sauce starts to simmer, add your brown rice flour and whisk quickly to ensure it doesn’t become lumpy. Remove from heat and add it to the sautéed veggies. Serve over quinoa. Garnish with cilantro and sesame seeds and enjoy!
Any thoughts on how I could have incorporated blue???