Quinoa. It’s an ingredient used by many as a nutritious alternative to rice. It’s often defined as a grain—but it’s actually a seed (fun fact for the day!). This protein-rich pantry staple can be used in variety of recipes from breakfast bowls to salad toppers and even in veggie burger patties.
But to just eat it on its own—some may tout it as bland or boring. But this quinoa recipe happens to carry a lot of clout. With the main ingredient being—you guessed it—quinoa, it’s the aromatic ingredients, including fresh garlic, ginger, onion and celery, that gives this dish its undeniably delightful flavor.
Pair it with steamed kale, sautéed tempeh and a simple homemade dressing made from tahini, lemon juice and ice-cold water. Feel free to chow down using a fork, but keep a spoon handy to scrape up those hard-to-get bits—trust us, you’re going to want every last grain—er, seed.
Ingredients
1 cup I Heart Keenwah Toasted Quinoa White
1 tsp. Vitacost Organic Turmeric
2 tsp. Vitacost Cold Pressed Extra Virgin Coconut Oil
1 tsp. cumin seeds
1 tsp. cinnamon bark
1 garlic clove, grated
1 in. fresh ginger root, grated
1 spring onion, finely chopped
1 celery stalk, finely chopped
2 cups water
Garnish
1/2 cup toasted cashews
1 spring onion, finely chopped
1 tsp. sweetened shredded coconut
1 tsp. Vitacost Cold Pressed Extra Virgin Coconut Oil (optional)
Black pepper & sea salt, to taste
Directions
- In pot on medium heat, warm coconut oil, turmeric, cumin and cinnamon for 3 minutes.
- Add garlic, ginger, onion and celery and sauté for another 2 minutes. Add toasted white quinoa and stir to evenly coat with spices (quinoa should turn yellow from turmeric). Add water and bring to rigorous boil. Cover pot and simmer on low for 15-18 minutes.
- Remove from heat and let rest covered for 5 minutes. Fluff with fork and garnish with toasted cashews, shredded coconut, black pepper, sea salt, spring onion and more coconut oil (optional).
