Someone asked for these recipes. So, here you go:
Sweet Inca Porridge
1 cup quinoa grains, soaked
1 cup rolled oats, not instant
1/4 tsp. sea salt
3 cups water
1/2 cup chopped dates
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. best quality vanilla
Place first four ingredients in pot with tight-fitting lid. Cover. Bring to a boil and then reduce heat to low. Simmer 30 minutes. Add remianing four ingredients and mix together well. Turn off heat and let sit, covered, for five minutes.
I keep mine in the fridge. I mix it with bee pollen and heat it up in the mornings. It is SO GOOD!
Quintessential Quinoa
2 tbsp. olive oil, best quality
4 medium yelow onions, chopped
3 garlic cloves, minced
1/2 tsp. sea salt
1 large red pepper
2 cups rinsed quinoa
4 cups water
2 vegetarian soup stock cubes or low-sodium chicken-flavored cubes
Add finely chopped onions, minced garlic, and sea salt to olive oil in wok and saute' until onions are slightly brown. Add chopped red pepper and continue to saute' until onions are carmelized. Add warter, stock cubes, and rinsed quinoa. Bring mixture to a simmer. Stir once after five minutes, then simmer for another 35 minutes or until all water has been cooked in. Fluff quinoa mixture lightly with a fork.
This is great to have and heat up for lunches and dinners.
Tosca is coming out with a recipe book soon. I have made many of the recipes in her book and they are all good. I am definitely going to be buying her recipe book.
Sweet Inca Porridge
1 cup quinoa grains, soaked
1 cup rolled oats, not instant
1/4 tsp. sea salt
3 cups water
1/2 cup chopped dates
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. best quality vanilla
Place first four ingredients in pot with tight-fitting lid. Cover. Bring to a boil and then reduce heat to low. Simmer 30 minutes. Add remianing four ingredients and mix together well. Turn off heat and let sit, covered, for five minutes.
I keep mine in the fridge. I mix it with bee pollen and heat it up in the mornings. It is SO GOOD!
Quintessential Quinoa
2 tbsp. olive oil, best quality
4 medium yelow onions, chopped
3 garlic cloves, minced
1/2 tsp. sea salt
1 large red pepper
2 cups rinsed quinoa
4 cups water
2 vegetarian soup stock cubes or low-sodium chicken-flavored cubes
Add finely chopped onions, minced garlic, and sea salt to olive oil in wok and saute' until onions are slightly brown. Add chopped red pepper and continue to saute' until onions are carmelized. Add warter, stock cubes, and rinsed quinoa. Bring mixture to a simmer. Stir once after five minutes, then simmer for another 35 minutes or until all water has been cooked in. Fluff quinoa mixture lightly with a fork.
This is great to have and heat up for lunches and dinners.
Tosca is coming out with a recipe book soon. I have made many of the recipes in her book and they are all good. I am definitely going to be buying her recipe book.