QUINOA FUSION

Quinoa Fusion Recipe

4 portions

BASE

4 cups steamed quinoa

3 sweet yams steamed

Sauté

Hot flat pan, with olive oil, add juice of one orange to accelerate the cooking and caramelize at the end. 

1 medium red bell pepper in slices

1 small onions in slices

1 lb. sliced white mushrooms

4 minced garlic cloves

3 TBSP minced ginger

1 tsp paprika

salt and black pepper to taste

Cook

In a hot flat pan add…

 2.5 cup almond milk

2 spoon your favorite butter or ghee

½ cup coconut cream

2 TBSP olive oil

2 lemon juice

1 tsp nutmet

5 minced parsley’ steams

salt to taste

Cook to boil and the add quinoa and cook slow for 5 minutes.

1 TBSP raw honey at the end

How to make it

The story goes like this. We had some leftover cooked plain quinoa and steamed sweet jams. What to do with it? Started by chopping some veggies like onions, peppers, mushrooms, generous amount of minced ginger, garlic and chilies and sauté with olive oil salt n pepper. Mid time, in a flat pan put to boil some, previously made almond milk and added a small chunk of butter, olive oil, bit of coconut cream lemon juice minced parsley, nutmeg, salt n peppers, at this point, in a separate pot, put to boil a bit of water to warm up yams on steam. The in the flat pan, added quinoa, let is cook for a couple minutes so flavorize and binds. It was all done at the same time. Added the quinoa in a plate as a base, little hills of sweet potato and sauté veggies around, pick form Vietnamese coriander form the garden and done. Flavor bounded well, even I won’t usually mix lemon with nutmeg, intuitively knew all together will just match. The fats add a nice complement all around the dish and the aromatic herbs I choose were just delightful with it. Happy to share this dish. :) Yum Yum Yum

Assembly

On a flat plate, add quinoa as a base. Then peel yams, cut in half and add as little islands on a sea of quinoa goodness, the place sauté veggies where ever you want. Enjoy