Quinoa is a great grain alternative if you are looking to branch out from the regular flour-based carbs. It contains almost twice as much fibre as other grains and it’s also very high in iron and protein. If you’re into meal planning (or trying to get into it), quinoa is a great option. A little bit of quinoa yields a lot, making it ideal for cooking several portions for the week.
But enough about quinoa, let’s get on to the recipe!
1/2 cup of quinoa (we used both yellow and red quinoa)
1 cup of water
1 teaspoon of coconut oil (or any cooking oil)
1/2 of one small onion, chopped finely
3 mushrooms, sliced or chopped
1/2 teaspoon of lemon juice
1 tablespoon of fresh orange or peach juice
2 sprigs of rosemary
1 fig, sliced
2 dried apricots, sliced
A handful of arugula leaves
Rinse and dry the quinoa.
Put a teaspoon of cooking oil in a medium sized skillet.
Add quinoa to the skillet on medium temperature. Add salt, pepper, paprika, cayenne pepper, and rosemary. Mix together.
Add in water and cover the skillet. This will cook the quinoa and soak in all the flavours. Bring to a boil. Once it reaches a boil, lower heat to a simmer for 15 minutes or until the water evaporates.
Once the water evaporates, add in the chopped onions, then the mushrooms. Add a splash of lemon juice and orange or peach juice. Flavour with additional seasonings as you wish.
Take quinoa off the stove and put into a bowl.
Top with apricots, figs, and arugula.