Coconut Quinoa

Quinoa (pronounced ‘keen-wah’) is packed full of protein and fibre. Prep this the night before and use as an addition to roasted vege and fresh greens!

Coconut Quinoa

Servings 2
Prep Time 10 mins
Cook Time 20 mins

Ingredients

  • cup light coconut cream
  • 3 Tbsp water
  • cup quinoa
  • ½ pack cauli pearls
  • 1 Tbsp peanuts chopped
  • ½ tsp extra-virgin olive oil
  • 50 g baby spinach

Instructions

  •  Before you start preheat oven to 220°C.
  • Cook quinoa. Bring coconut cream and water to the boil in a small pot on high heat with lid on. Once boiling, add quinoa and a pinch of salt. Cover with a lid and reduce to low heat to cook for 12 minutes. Turn off heat and steam, covered, for 8 more minutes. Do not lift lid during cooking.
  • Cook cauliflower. Spread cauli pearls and peanuts out on a lined oven tray and season with salt and pepper. Bake for about 16 minutes, until golden.
  • Finish quinoa. In a bowl, toss cooked quinoa with cauliflower, oil and spinach. Season with salt and pepper.
  • Serve salad topped with your choice of protein, such as chicken, boiled egg or tuna.

Notes

Energy 722 kJ | 173 kCal | Carbohydrate 12.9g | Protein 6.0g | Fat 10.0g | Saturated Fat 5.7g | Sugars 3.4g
Calories: 173kcal

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