- August 8, 2015
- Posted by: Melissa Albers
- Category: Healthy Dinner Recipes, Healthy Lunch Recipes, Recipes
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Ingredients (4 servings):
- 300 grams of quinoa
- 400 grams of peas (frozen or fresh)
- 30 grams of coconut oil
- 1 shallot
- 600 ml of vegetable stock
- 125 ml of coconut cream
- 4 tablespoons of freshly grated Parmesan cheese
- a few fresh mint leaves
- Freshly grounded black pepper
- Himalayan salt
- Extra virgin olive oil
- Extra: blender
Directions:
- Rinse the quinoa in a strainer using cold water and rinse thoroughly until the water is clear
- Finely chop the shallot and briefly sauté it in the coconut oil until the shallot becomes translucent
- Add the quinoa to the shallot and cook the seeds briefly
- Add 400 ml of water or 200 ml of vegetable stock (hot) and a few cups of water and bring to a boil
- Put the lid on the pan and cook the quinoa using medium heat (don’t forget to stir) (look at the directions of the package for the exact cooking time)
- Add, 5 minutes the before end of the cooking time, 200 grams of peas
- Add some taste with freshly grounded black pepper and Himalayan salt
- In the meantime, boil the rest of the peas in 200 ml of vegetable stock for 5-10 minutes
- Puree the peas with the stock, coconut cream, mint and a lot of freshly grounded black pepper until you get a thick puree
- Serve the quinoa with the puree and garnish with a few drops of olive oil and some mint leaves
Healthy food alternatives:
- Eplace the shallot with a little onion
- Add extra spice by adding some garlic
- Use fresh parsley or basil instead of mint
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