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.
- 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