Serves 4-6
You will need:
1 1/2 cups quinoa (soaked in water for at least 12 hours to remove the outer coating of saponin, which gives it a bitter taste. After soaked, rinse rinse rinse then strain to remove all the soapy sud like bubbles. Now you'll have about 2 1/2 cups of prepped quinoa.)
1/2 yellow or white onion, finely chopped
3 tbsp coconut oil
2/3 cup pineapple, chopped
1/4 cup whole coconut milk
1/4-1/2 cup chicken or vegetable broth
1/4 tsp ground ginger
1/8-1/4 tsp cayenne, how hot do you like it?
1/2 tsp Herbamare or slightly less if you use plain sea salt
1/8 tsp salt
1/8 tsp salt
1 1/2 cups chopped pineapple
1/2 cup chopped walnuts ooh! or cashews.. man. I wish I thought of that before. Cashews would be so good..
2 cups fresh finely chopped spinach (I used butter lettuce - any leaf will do)
optional: hemp seeds - for nutritional, not taste valueReady?
1 - Sauté the onion in the coconut oil in a medium pot.
2 - Purée 2/3 cup pineapple with coconut milk and chicken/veggie broth
3 - Add the liquid mixture to the pot and bring to a simmer.
4 - Add the pre-soaked, rinsed, and strained quinoa. Simmer with lid on for about 14ish minutes.
5 - Remove the lid and let it rest for a few minutes.
2 - Purée 2/3 cup pineapple with coconut milk and chicken/veggie broth
3 - Add the liquid mixture to the pot and bring to a simmer.
4 - Add the pre-soaked, rinsed, and strained quinoa. Simmer with lid on for about 14ish minutes.
5 - Remove the lid and let it rest for a few minutes.
6 - Mix in the spices, walnuts, chopped pineapple, green leaves, and optional hemp seeds
7 - Enjoy!!
**I'm making an addition to this post! I'm having leftovers right now for dinner.. and I heated it up with some more chicken broth, plus some chicken shredded up from the broth I made yesterday. AND I also added a handful of chopped up green onion. YUM.
7 - Enjoy!!
Thanks so much! May I post your photo with a link back here on my blog? Cheers! Kelly
ReplyDeleteof course! :)
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