Hey Friends. How are ya? Back in the swing of things post Thanksgiving? Is the turkey all gone yet? I’m a huge believer in celebrating the holidays with loved ones, and just enjoying everything it has to offer without any guilt. I don’t go on some extreme cleanse the next day, or just stick to liquids, I simply return to my good habits, and move on! I’m not huge on meal prepping each week, but I do make a few staples to help make my lunch and dinners each day, a little easier. Thats where the Collagen Quinoa steps in!
Quinoa is a favorite of mine, and I make a big batch weekly. I add it chilled to salads, heat it up for bowls, and even scramble it into my breakfast hashes. It’s full of fiber, protein, and absorbs other flavors so well! It’s the perfect blank canvas for a healthy meal!
This week, I used it for bowls with seared scallops, and roasted veggies, and the whole meal looks like its from a fancy restaurant, but came together in less than 30 minutes.
I’ll teach you two ways to cook quinoa, and some tips on what to put on your bowl!
This blog is done in sponsored partnership with my friends at Vital Proteins. All opinions and recipes are my own, and it’s an honor to partner with companies I truly love. Thank you to my readers, and to VP for keeping thatswhatsheeats.com thriving.
I make my quinoa in a rice cooker, just a basic 4 cup maker from Amazon. Use this ratio, 1:2. 1 part quinoa to 2 parts liquid. I prefer to cook my quinoa in stock for the extra flavor, and the nutritional boost from Vital Proteins Chicken Bone Broth Collagen is too good to pass up! It’s Bone Broth in powdered form! I like having the tub on hand for quick batches of bone broth, and that keeps big boxes or bags of stock from going bad in my fridge, when I only need a little bit. This is also low sodium, MSG free, organic, amazing for digestion, gut health, and overall immune function. Try it! I love it. Other than that, I keep it simple, 1.5 cups quinoa, 3 cups water, 2 scoops Vital Proteins Chicken Bone Broth Collagen, a pinch of pink sea salt, a splash of olive oil, and some fresh herbs if I have them. I combine everything in the rice cooker, and press cook. In 25 minutes, it’s all cooked, fluffy, and ready to be eaten! Yum!
If you don’t have a rice cooker, that’s just fine. You can totally make it on the stove top, and I will walk you through my fool proof method. Same ingredients as above! Combine all ingredients in a sauce pot and bring to a rolling boil. Stir. Turn the heat to low, cover with a lid, and walk away for 25 minutes. After that, turn off the heat, and fluff with a fork! All done.
I added some seared scallops, and roasted veggies to the bowl. Here’s how I did the scallops. I melted 2 tablespoons of ghee (clarified butter) in a large pan over medium-high heat. Pat your scallops dry with a paper towel, and season both sides with salt. Once the butter is melted, and hot, gently place scallops in pan, and DO NOT TOUCH THEM. (insert mom tone). I am not kidding. See that sexy sear? Thats because I didn’t touch them. Let them sear on one side for 4 minutes, and flip, allowing them to cook for 4 minutes on the other side. They are ready to eat!
I roasted some cauliflower and vine ripened tomatoes while all of this was happening. I just tossed them with ghee, nutritional yeast, pink sea salt, and roasted them for 20 minutes at 425, until the tomatoes were blistered, and the cauliflower was golden brown! Use whatever veggies you have on hand, asparagus, broccoli, brussels sprouts, really anything- would be fantastic.
Now everything is ready to plate! I start my bowl with a big handful of salad greens, raw spinach, or anything salad-y (technical term) in the fridge. I top the greens with a scoop of warm quinoa, adding the roasted veggies next, and topping with the cooked protein.
There are endless possibilities here. Add some ground cumin to your quinoa next time, and top with taco meat, tomatoes, and guac, or add grilled chicken, bacon, eggs, and blue cheese crumbles for a quinoa cobb! Keep it fresh and interesting!
Thanks again for hanging out, and I hope this Collagen Quinoa Bowl makes it to your weekly meal line up one day soon!
As always, you can follow me on Instagram, @thatswhatsheeats, and use the hashtag #thatswhatsheeats so I can see your foodie journey, too!