Super Charged Cauli-Quinoa Poke Bowl Recipe

Instructions

1. 1

   Heat honey and rice vinegar together in a bowl in the microwave for about 30 seconds, stir to dissolve honey. When quinoa is cooked, remove from the heat and drizzle with the honey vinegar mixture. Stir with a fork. Allow to cool.

2. 2

   Heat fry pan over med heat. Place oil in a fry pan, add the riced cauliflower and stir until cauliflower has wilted a little, less opaque and softened. This will take about 2-3 minutes. Stir into the seasoned quinoa. Let mixture cool.

3. 3

   In the meantime, cut all the raw vegetables into matchsticks or small squares.

4. 4

   Mix the fish or tofu with the tamari or coconut aminos, lime juice and sesame oil.

5. 5

   Divide the Cauli/Quinoa “rice” over 4 bowls, top with the raw and cooked veggies, add the marinated fish and sprinkle with sesame seeds. Serve the roasted nori along side. Use the nori as a “wrap” for the poke ingredients or eat it with a fork with shredded nori. Serves 6 *To Cook Quinoa: Rinse quinoa in a strainer, put into a small sauce pan with 1½ c water and ½ tsp. salt, and bring to a boil. Reduce the heat and simmer covered for 15 minutes, remove from heat and fluff with a fork and let cool with lid off. **To Rice Cauliflower: Cut about ½ of a cauliflower into florets. Place the florets in the food processor fitted with the steel blade. Pulse the cauliflower many times until it resembles rice. ***If you are using sweet potato, peel and cut the sweet potato in matchsticks and lightly toss with olive oil. Place on a cookie sheet and cook for 30 min. Let cool. ****To steam kale. Place a small amount of water in a fry pan, heat, add the kale, cook until wilted.