Rueben Quinoa Bowl FREE Recipe
by Kristin Omdahl
I made my first batch of homemade sauerkraut this week. I can think of no better meal to feature this delicacy than a Rueben. However, in an effort to eating cleaner, reducing my sugar and gluten intake, I wanted to come up with a healthier yet satisfying version of my beloved Reuben!
I replaced the bread with a bowl of pre-made quinoa. I find it is so much easier to replace my carbs with quinoa if I make a big batch at the beginning of the week and scoop out a 1cup portion at mealtime. I skipped the cheese, but added all the other fixings to a traditional Reuben sandwich.
1 cup pre-cooked quinoa
2 slices deli corned beef
1 cup sauerkraut (I use homemade but store bought will do)
1 TBSP 1000 Island Dressing
1. Layer the bottom of your bowl with the quinoa.
2. Layer the sauerkraut on top of the quinoa.
3. Roughly chop up the corned beef and layer on top of the sauerkraut.
4. Drizzle the dressing over the top.
5. Toss to combine.
6. Tastes good at room temperature or heated up.
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