V E G A N ♥ R I S O T T O  

I’m so happy to see quinoa’s popularity rise up to be the go-to grain for healthy living.

I can find it in almost any major city I travel to! I love quinoa because, boasting all eight essential amino acids and a low glycemic index, it’s a superfood!

It slides in gracefully as the perfect alternative to rice in dishes like:

fried rice, rice pilaf, as the base to a macro bowl and even risotto!

Here is a fun recipe for a vegan curry quinoa risotto that’s easy,

healthy and packs a ton of flavor.

I N G R E D I E N T S

Serves 2 people, with Leftovers!

♥ 4 Cups Spring Water

♥ 2 Cups Quinoa

♥ 1 Tablespoon Coconut Oil

♥ 1 Tablespoon Ginger, Minced

♥ 1 Tablespoon Garlic, Minced

♥ 1 Bell Pepper, Diced

♥ 6 Shiitake Mushrooms, Sliced

♥ 8 Fluid Ounces Coconut Milk

♥ 2 Tablespoons Curry Powder

♥ 8 Fluid Ounces Vegetable Stock

♥ 2 Green Onion, Thinly Sliced

♥ 1 Bunch Cilantro, Minced

♥ Sea Salt and Pepper to Taste

M E T H O D

In a medium pot, bring to a boil quinoa, a pinch of sea salt and spring water, lower to a simmer and cover. Set a timer for 15 minutes. Meanwhile in a separate pan, heat coconut oil to medium heat and add ginger, bell pepper, shiitakes and a pinch of salt and pepper. With a wooden spoon, stir intermittently until vegetables are soft. Add curry powder and garlic, and stir vigorously for 20 seconds so that spices do not stick to pan. And vegetable stock and scrape the bottom of the pan. By now your quinoa should be cooked. Add the ingredients in your pan to the pot with your quinoa in addition to the coconut milk. Cook this mixture on medium low heat until the thickness resembles porridge or grits. Add salt and pepper at the end to balance. When ready, serve in bowls garnishing with green onion and cilantro! Enjoy!