My Foodie Call

Another quinoa dish, the family says? Yeah, because it’s easy! This one is cooked up a bit differently though and was inspired by this recipe.

Here it is. Veganized.

Yup. Another one.

Quinoa, kale and corn salad

Ingredients

• 1 heaping tablespoon coconut oil
• 2 cloves garlic, minced
• 1/2 yellow onion, diced
• 1 cup quinoa
• 2 cups vegetable broth
• 1 cup chopped kale
• 1/2 cup frozen peas
• 1/2 cup organic corn
• 6 grape tomatoes, sliced
• 1/4 cup Vegan Parmesan
• salt and pepper (optional)

Instructions

1. In a large sauté pan over moderate heat, saute chopped onion and minced garlic for about 3 minutes.
2. Add the quinoa and cook, stirring occasionally, for about 1 minute. Add the vegetable stock and bring to a boil, stirring occasionally. Reduce the heat and simmer for 5 minutes. Add the kale, peas, corn, and tomato and cook until the quinoa is tender and most of the liquid is absorbed 6-8 minutes.
3. Mix in  vegan parmesan.
4. Add salt and pepper.

Good stuff.