Cuban Mojo Bowl

Closing National Nutrition Month and the 1 year anniversary of NutritionSheila.com off on a high note with another recipe from around the world and a cross collaboration with a dear friend Amber Klemt of IfItBakesYouHappy.com. Amber chose this delicious Cuban Mojo Bowl recipe that is unlike anything I've ever had before. Way fun to try!

Featured here is the vegetarian version of the recipe. Well, technically vegan. For those looking to pair this dish with a meat, head over to Amber's blog. To provide more protein and flavor, I made up Mojo Quinoa and I regret nothing. 

This recipe is loaded with nutrition and has a nutrient profile that would be incredible for healthy, radiant skin. If I wake up a super model tomorrow I'll report back my findings.

​Mojo Sauce:
½       Cup   Orange Juice
¼       Cup    Lime Juice – Which is 3 juiced limes if you were wondering.
Juice of one lemon
¼       Cup   Olive Oil
2                 Jalapenos, Seeded & Chopped by A Brave Soul
 
Mojo Quinoa:
½       Cup   Quinoa, Dry
1        Cup   Water
1        Tsp.   Olive Oil
¼       Tsp.   Turmeric
1        Tsp.   Paprika
¼       Tsp.   Cumin
½       Tsp.   Coriander
 
Mojo Fixings:
Spinach
Black Beans, Rinsed (with a splash of orange juice for moisture)
Fresh Pineapple, Diced
Orange, Slices
Bell Pepper, Diced
 

Directions:

• Add all Mojo Quinoa ingredients in small sauce pan and turn heat up to medium. Walk away and do not fuss over it.
• Wash and chop all Mojo Fixings.
• Combine Mojo Sauce ingredients in blender until well incorporated.
• Mojo Quinoa will be done about this time. Remove from heat.

• Plate everything beautifully, drizzle with Mojo Sauce and enjoy a totally different take on dinner.