Mint Quinoa with Coconut Cream & Veggies [vegan]

Quinoa is a versatile grain packed with protein and nutrition. Buy it pre-rinsed if you can as it is rather difficult to remove all of the bitter saponin at home. My method is to half fill a jar with the quinoa, fill the remainder with water, mix well then allow to settle and gently pour off the liquid. It can take several times doing this to remove all of the saponin, which will form a very slight foam at the top of the water, but will make all the difference in the final product. Quinoa must be rinsed!

Prepare quinoa as directed. Proportions vary depending on quinoa type used but are similar to rice at roughly 1 part quinoa to 2 parts water or other liquid. In this recipe I sometimes replace half the cooking water with coconut milk or some of the canned coconut cream.

Chop and add some fresh mint to the cooking quinoa.

While quinoa cooks, prepare veggies.

Suggestions: carrots, portabello or shiitake mushrooms, zucchini

Another add-in option: chopped cashews for a light crunch

Wash and thinly slice veggies and quickly saute in light oil (recommended: coconut, grapeseed, olive).

Mix all ingredients together adding coconut cream until desired consistency and flavor is reached.
Veggies can be added in or ladled on top.

Add more fresh mint to quinoa mixture just before serving to enhance flavors.

A light and refreshing meal that is filling and sustaining. Enjoy!