This is my new Green QUEENoa Vegan/Gluten Free/Low Sodium/Low Sugar Morselist Surprise!
Super yum and so much fun!
(I know, I can’t resist the rhyme)
Ingredients: (serves up to 6)
1 C Quinoa (pronounced KEENwah)
1 3/4 C Water
1/2 C Green Onion
2 cloves Garlic (minced)
3 Tbsp Lime Juice
1 Tbsp Lemon Juice
2 TBSP Coconut Oil
2 tsp Cumin
Black Pepper
2 tsp. Red Pepper Flakes
4 TBSP Hemp Protein Powder
3/4 C Unsweetened Coconut Milk
2 Zucchini (chopped or diced)
1/3 C Crushed Walnuts
1/2 C Organic Pea Sprouts (or any kind)
1.5 C Organic Parsley
1 large Fennel (chopped & diced)
Directions:
Rinse Quinoa before toasting in a pan over Medium Heat.
(Careful of the strainer. I tried straining mine and made a messy mess!)
Toast & stir the Quinoa for approximately 5 minutes…the aroma is delectable & nutty. Add water and simmer. Cover & cook for approximately 30 min.
Remove from heat.
Chop or dice all veggies and saute garlic & green onion in Coconut Oil.
(I used my new ULU Knife & chopping board from Alaska)
I LOVE my ULU Knife!! It’s an amazing tool the Eskimo’s created centuries ago and I don’t know how I’ve survived in my kitchen all these years without one!
Add veggies to saute pan OR add raw. YOUR CHOICE.
In a separate cup or bowl, add Coconut Milk to Hemp Protein Powder and spices and stir until blended.
This sauce will be added over the Quinoa, after fluffed with a fork.
Once the sauce is mixed well into the Quinoa, add ALL the veggies (lightly sauteed or raw)
Add the garlic/green onions, lime, lemon and fluff a bit more.
Serve & top with walnuts (or any nuts).
This dish can be served hot or cold. We ate it both ways and loved.
This a healthy/tasty/VERSATILE dish.
As with ANY of my recipes, you can choose your veggies or nuts.
Heck, you can choose your protein, too. Remember, I’m a D.I.Y. experimenter…are you?
I give you the base of a healthy recipe and you can PLAY away!
(yup, got another rhyme in there! ) 🙂
Oh, and I made an incredible M.A.C.C. Pudding for dessert… stay tuned for that recipe and stay tuned for an upcoming D.I.Y. Creation Post.
Start thinking about your own D.I.Y. Creations/Experiments. I want to hear your stories!
Have a Morseslicious Day!
I always use my rice cooker for my quinoa. What does toasting it entail, exactly?
Just toast in a saute pan for a few minutes after rinsing. Please let me know if you try it.
Toasting the quinoa is quite delectable! Would love to hear if ANY of you try this recipe!
Yum!! Oh wow–must try toasting my quinoa before cooking it–that nutty flavor sounds AMAZING!! Must try this recipe, my mouth is watering!
I’m heading out for my own coconut oil, quinoa, etc and attempting this tonight…you make it look sooo good Mo! I’ll let you know how it goes (keep your fingers crossed!)
Oh, PLEASE let me know how it turns out!!!
Mo, your Green Queenoa recipe was a huge success….I (a challenged cook to put it mildly) was able to follow the directions and come up with a delicious dish. I took it for book club (we enjoy discussing various books, but it goes so much better with good food/wine) My book club friends LOVED it! Thanks Mo!
This makes me SOOOOO happily MORSELICIOUS! Yea, Karen!
love quinoa especially because of the high protein content. You are convincing me to try cooking with coconut oil, I’ve never used it. This dish sounds yummy!! Thanks!
yes!
I am cooking more and more with Coconut Oil!
Let me know when you try!