Yummy Recipe of the Week

I’m always looking for new healthy dinner ideas. This one was perfect for a hot summer day and I used up all the fresh veggies I bought at the downtown Farmer’s Market.
I even served this dish to a very non-vegetarian friend and he cleaned his plate.
This yummy recipe is courtesy of one of our local organic farms, Greenbrier Farms in Easley, SC. Enjoy!
Vegetable Quinoa with Coconut Milk

1 cup of Quinoa
2 cups Coconut Milk
½ tsp salt
Greenbrier veggies of your choice – cabbage, spring onions, broccoli, squash, zucchini, carrots, green beans, etc. Prepare like you would prepare for a regular stir fry dish
1 tsp fresh ginger
1 tsp fresh garlic
Fresh basil and cilantro – chopped – about a tablespoon of each
3 tsp Vegetable oil
1 tsp Sesame Oil
Crushed red pepper flakes to taste
Juice of a lime or lemon – even an orange would be great here
1 tbsp soy sauce

In a sauce pan combine salt, quinoa and coconut milk. Stir and bring to a boil, cover and simmer for 30-45 minutes, or until the quinoa has puffed up and absorbed all of the liquid. Make sure and check the quinoa after about 20 minutes.

Meanwhile, bring oils to a high heat in a skillet and stir fry your veggies for 3-5 minutes.

During that time, combine your red pepper flakes, garlic, ginger, citrus, soy sauce and a dash more of sesame oil (just a dash – it is strong) and add to the veggies.

Combine with Quinoa, veggies and fresh herbs. Garnish with spring onions. This is great hot, cold or room temperature.

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