Quinoa is a wonder food. I first found out about quinoa a couple of years ago when a friend suggested I try it with coconut oil and freshly squeezed lemon juice. I’ve experimented with a few different recipes since, but this is the quinoa dish I make the most often.

QUIRKY QUINOA RECIPE
Time: 20 minutes
Servings: 2

• 2 handfuls of kale, broken into little pieces (stems removed)
• 2 cups mushrooms, sliced
• 2 cloves garlic, finely sliced
• 2 tablespoons olive oil
• salt, to taste
• 1 cup quinoa, rinsed
• 1 1/2 cups water
• 1 tablespoon coconut oil
• 1/2 lemon

Cook quinoa in one and a half cups of water in a pot, bringing to a boil over high heat. Reduce heat to medium-low, cover and simmer 15-20 minutes or until most of the water is absorbed.

In skillet, sauté garlic, mushrooms and kale in olive oil for 5 minutes.

Add 1 tablespoon of coconut oil and juice of half a lemon to cooked quinoa and stir.

Spoon quinoa into bowls and top with garlic, mushroom & kale mixture.

“The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.” ~ Julia Child