Going For The Gold Quinoa Recipe
by Ellen Kanner https://www.soulfulvegan.com The tropical flavors and layers of texture in this golden main course make your mouth happy, but there’s more than fun on the plate. Quinoa offers fiber and protein, turmeric and cumin are anti-inflammatory, mango and lime add a zip of vitamin C. It’s a delicious prescription to keep your immunity strong.
Ingredients
- 3/4 cup organic quinoa rinsed and drained
- 1 1/2 cups vegetable broth or water
- 1 teaspoon turmeric
- 3 tablespoons Just 1 organic mango
- 2 carrots grated or shredded
- 1 teaspoon coconut oil
- 1 teaspoon sesame seeds
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- pinch red pepper flakes optional
- 1/3 cup dried organic unsweetened coconut
- 2 tablespoons lime juice
- sea salt
- handful of fresh chopped herbs such as Thai basil, mint, cilantro or thinly sliced scallions To garnish
- any or all: bean sprouts green sprouts chopped roasted peanuts or cashews
- firm tofu cubed
- fresh tender greens spinach, lamb’s lettuce or arugula
Instructions
- Pour water or broth Into a saucepan, stir in turmeric, and Just1 dried mango.
- Bring to boil on high heat.. Add quinoa, stir, cover and reduce to low. Cook for 20 minutes or until quinoa has absorbed all the golden liquid and flavor and sprouted its little endosperm tails.
- In a skillet, heat coconut oil over medium-high heat. Add sesame, mustard and cumin seeds, and optional pepper flakes. When sesame and mustard seeds start to pop and dance, reduce heat to low, stir, and cover.
- Give the seeds and spices another minute to cook. Remove lid and stir in coconut. Cook for another few minutes or until coconut turns golden brown.
- Remove from burner and set aside.
- Shred or grate carrots.
- In a large bowl, mix together quinoa, coconut, seeds and spices, and grated carrot. Pour lime juice over all, season with sea salt and mix again. Add fresh chopped herbs, and, if desired, a handful or two of bean sprouts or green sprouts to lighten and brighten the quinoa. Mix together with a light hand. Enjoy just like this or for more of a finished dish, spread a platter or shallow bowl with the fresh greens. Spoon quinoa mixture over greens. Top with chopped nuts or diced tofu and finish with another scattering of fresh herbs. Serve warm or room temperature. Works well for a buffet.