Herby Lemon Quinoa (by Mira Weiner)

Yields4 Servings
 1 cup Bio XXI Quinoa (uncooked)
 3 cups Water (filtered if possible)
 1 Large Red Onion (thinly sliced)
 1 cup Leeks (thinly sliced)
 1 Garlic Clove
 ¾ cup Full Fat Coconut Milk
 ¼ cup Basil (fresh & chopped)
 ¼ cup Parsley (fresh & chopped)
 4 tbsp Coriander (fresh & chopped)
 3 tbsp Lemon Juice (fresh)
 2 tsp Dried Vegetable Stock
 2 tbsp Thyme (fresh)
 1 tbsp Lemon Zest
 Olive oil for cooking
 Pink Himalayan Salt (to taste)
 Ground Black Pepper (to taste)
 Micro greens (for serving / garnish)
1

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.)

2

In a large saucepan heat the olive oil, add the red onion, leeks and garlic. Saute until translucent.

3

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

 1 cup Bio XXI Quinoa (uncooked)
 3 cups Water (filtered if possible)
 1 Large Red Onion (thinly sliced)
 1 cup Leeks (thinly sliced)
 1 Garlic Clove
 ¾ cup Full Fat Coconut Milk
 ¼ cup Basil (fresh & chopped)
 ¼ cup Parsley (fresh & chopped)
 4 tbsp Coriander (fresh & chopped)
 3 tbsp Lemon Juice (fresh)
 2 tsp Dried Vegetable Stock
 2 tbsp Thyme (fresh)
 1 tbsp Lemon Zest
 Olive oil for cooking
 Pink Himalayan Salt (to taste)
 Ground Black Pepper (to taste)
 Micro greens (for serving / garnish)

Directions

1

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.)

2

In a large saucepan heat the olive oil, add the red onion, leeks and garlic. Saute until translucent.

3

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!

Herby Lemon Quinoa (by Mira Weiner)
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