Nate’s Veggie Quinoa Pilaf

Published on November 6, 2014 | By Janell |

1. add water, carrots and quinoa into a large pan, cook on medium till boiling, reduce heat to simmer, cover pan and cook on very low heat for 15 min
2. remove lid, toss with a fork to make sure all liquid is absorbed
3. In a separate pan, add one tbsp of coconut oil, 1 medium chopped red pepper, one medium chopped green pepper, half a onion chopped and 2 cloves of garlic pressed. Sauté on medium heat until cooked (I prefer to lightly cook veggies and like them have a slight crunch to them). Add Celtic sea salt and pepper to season.
4. Toss Sautéed veggies with cooked quinoa. Top with a small about of goats milk feta cheese. Best when served warm.

1. add water, carrots and quinoa into a large pan, cook on medium till boiling, reduce heat to simmer, cover pan and cook on very low heat for 15 min
2. remove lid, toss with a fork to make sure all liquid is absorbed
3. In a separate pan, add one tbsp of coconut oil, 1 medium chopped red pepper, one medium chopped green pepper, half a onion chopped and 2 cloves of garlic pressed. Sauté on medium heat until cooked (I prefer to lightly cook veggies and like them have a slight crunch to them). Add Celtic sea salt and pepper to season.
4. Toss Sautéed veggies with cooked quinoa. Top with a small about of goats milk feta cheese. Best when served warm.