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.

vegan quinoa recipeKALE & MUSHROOM 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
  • sea 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 coconut oil for 5 minutes.

Add freshly squeezed lemon juice to cooked quinoa and stir. Salt, to taste.

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

Previous articleGo BIG or go home
Next articleRaw Chocolate Ice Cream
Hi, I'm Jennifer. Sweet On Veg is a blog full of inspiration, food, and beauty. It's the place where I share my delicious discoveries.