1 tablespoon extra-virgin olive oil
1 small carrot, grated
1-inch piece of ginger, grated
1 small onion, minced
2 large garlic cloves, minced
2 cups quinoa
3 ⅓ cups water
½ teaspoon sea salt
½ teaspoon black pepper
½ lemon, juiced
Sauté the vegetables. Add extra virgin olive oil to a large sauce pan over medium heat. When the pan is hot, add carrot, ginger, onion and garlic. Sauté for about 2 to 3 minutes.
Add the quinoa. After sautéing the vegetables, add quinoa, water, sea salt, and black pepper. Stir and allow the quinoa to steam — with the cover on — for about 20 minutes on low heat. The quinoa is done when the water is absorbed. Turn off the flame and fluff the quinoa with a fork. Add lemon juice. Cover and allow the quinoa to absorb the lemon juice.

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