Quinoa Jambalaya

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You will need:

Food Processor 
Big Pot 


Ingredients:
2 1/2 Cups of Quinoa
3 Cups of Water
2 Tablespoons of Coconut Oil
2 Teaspoons of Pink Himalayan Sea Salt
1/2 Tablespoon Ginger Powder
2 Tablespoons of Dried Onion Flakes
1/3 Cup of Shredded Coconut 
2 Tablespoons Liquid Coconut Aminos
2 Cloves of Garlic
1 Tomato
1/4 Cup Lemon Juice (1 lemon)
1/4 Cup Sun-dried Tomatoes 
1/3 Cup Red or Yellow Bell Pepper
1 Cup of Cashews (chopped)
3 Tablespoons of Curry Powder
1/3 Cup of Fresh Cilantro 
1/4 Cup of Onion
1/4 Teaspoon of Cayenne Pepper 
1 Teaspoon Onion Powder


Directions:
1. In a large pot, bring 3 cups of water to a boil. Add Quinoa, coconut oil, salt, and lower heat. Cook for 20 min. 

2.
Let cool, and fluff.

3
. Prep veggies (garlic, tomato, sundried tomatoes, bell pepper, cilantro and onion) for food processor by cutting into sections

4
. In food processor add veggies and pulsate just a few times. Not too long or it will turn soupy. It still will be very delicious but you want to leave chunks for a nice texture. 

5.
Add veggies to the pot of already cooked quinoa and stir! You can put it on low if you want to eat this dish warm.

6
. Now add seasonings, pepper, ginger, onion powder, flakes. Stir again & enjoy!

Notes:
1. You can add a bed of chopped greens and make it a salad!

2
. Finding Organic Sun dried Tomatoes is tricky. Some can be found in Oil which is fine. I'll add a few links about how to find them and which brands to use! Sun dried tomatoes really make this dish amazing so its worth the headache. 

3
. You can add a Tablespoon of Tahini to this dish especially while quinoa is hot for more calcium and protein.



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