Quinoa (Keen-wah) is a gluten-free, whole grain, plant based complete protein. Some people have called it a superfood. It is a versatile grain that can be made for breakfast, lunch, dinner and even dessert. Like I said, versatile. If you know how to make rice, then you can make quinoa.
This recipe has been one of my family’s favorite. This is a great recipe for meatless Monday; one full of color and flavor.
- 1 tbsp coconut oil
- 1 c quinoa, rinsed
- 1/2 large onion, diced
- 3 garlic cloves, minced
- All-purpose seasoning (see website)
- 1 c assorted peppers: red, yellow, orange, diced
- 1 c kale, chopped
- 1 lemon, tested, juiced
- 2 c vegetable stock
- goat cheese (optional), garnish
Melt coconut oil over medium heat in a large skillet. Add onion, garlic and peppers. Season with all-purpose seasoning; stirring occasionally until vegetables have softened. Add quinoa to vegetables. Toast in skillet for about 5 minutes. Add lemon zest and juice of lemon; stirring and scraping any bits on the bottom of the skillet. Add more all-purpose seasoning and stir.
Add vegetable stock and kale; cover skillet and cook until the quinoa looks like it has burst open. It will triple in size. Garnish with goat cheese. The goat cheese adds a nice tang and creaminess to the quinoa. Serve. Eat. Enjoy.