Rinse the quinoa and place into a pot with the filtered water and dried vegetable stock.
Cook without the lid, until all the liquid has been absorbed, approximately 15-20 minutes.
Place the lid onto the pot and remove from the heat. (This allows the quinoa to steam and gives it a lovely light and fluffy texture.)
In a large saucepan heat the olive oil, add the red onion, leeks and garlic. Saute until translucent.
Stir in the cooked quinoa to the pan with the onion, leeks and garlic.
Mix in the coconut milk and cook for a few minutes.
Switch the heat off and add the basil, parsley, coriander, thyme, lemon juice and lemon zest to the pan.
Gently mix and season with salt and pepper.
Enjoy!
Ingredients
Directions
Rinse the quinoa and place into a pot with the filtered water and dried vegetable stock.
Cook without the lid, until all the liquid has been absorbed, approximately 15-20 minutes.
Place the lid onto the pot and remove from the heat. (This allows the quinoa to steam and gives it a lovely light and fluffy texture.)
In a large saucepan heat the olive oil, add the red onion, leeks and garlic. Saute until translucent.
Stir in the cooked quinoa to the pan with the onion, leeks and garlic.
Mix in the coconut milk and cook for a few minutes.
Switch the heat off and add the basil, parsley, coriander, thyme, lemon juice and lemon zest to the pan.
Gently mix and season with salt and pepper.
Enjoy!
