• 1 tablespoon extra virgin olive oil 1 small carrot, grated
  • 1-inch piece of ginger, grated
  • 1 small onion, minced
  • 2 large garlic cloves, minced 2 cups quinoa
  • 3 1⁄3 cups water
  • 1⁄2 teaspoon sea salt
  • 1⁄2 teaspoon black pepper 1⁄2 lemon, juiced


Sauté the vegetables. Add extra virgin olive oil to a large sauce pan over medium heat. When the pan is hot, add carrot, ginger, onion and garlic. Sauté for about 2 to 3 minutes.

Add the quinoa. After sautéing the vegetables, add quinoa, water, sea salt, and black pepper. Stir and allow the quinoa to steam -- with the cover on -- for about 20 minutes on low heat. The quinoa is done when the water is absorbed. Turn off the flame and fluff the quinoa with a fork. Add lemon juice.

Cover and allow the quinoa to absorb the lemon juice.

Serving suggestions. This quinoa can be served with a variety of stir-fried vegetables including cabbage, kale, broccoli, etc.

Preheat the oven to 350F/180C degrees.

In a food processor, pulse the nuts until they’re finely chopped, and some of them are a powder. Melt the coconut oil, vanilla and honey together. Combine all ingredients in a large bowl, and stir until combined.

Press the mixture onto a greased or lined baking sheet, and bake for about 20 minutes, or until the top is brown.

Allow it to cool completely before crumbling. Store in an air tight container in the fridge. Crunch on it all day long.

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  • NGS Team