- 1
-
1 cup of quinoa
- 2
-
Pour quinoa into rice cooker
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- 3
-
2 cups of water pour into rice cooker
- 4
-
Cook on white rice setting
- 5
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Dice full onion (I know, crappy pic of diced onions!) set aside
- 6
-
Slice mushrooms and set aside
- 7
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Dice carrots set aside
- 8
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Dice bell pepper and set aside
- 9
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Add coconut oil to saucepan medium heat
- 10
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Add minced ginger and garlic
- 11
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Sauté for 2 mins stirring frequently
- 12
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Add onions and sauté for 2 mins
- 13
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Add bell pepper then sauté for 2 mins
- 14
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Add mushrooms and sauté until everything is cooking well
- 15
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Add carrots then sauté until carrots are slightly tender.
- 16
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Add truffle salt to taste
- 17
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Put cooked quinoa into mixing bowl
- 18
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Put cooked veggies on top of quinoa in bowl
- 19
-
Toss and mix well then add olive oil and balsamic
- 20
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- 21
-
Add truffle salt to taste and serve!
Ingredients
1 | Cup Cup quinoa |
2 | Cups Cups water |
1 | Rice cooker |
7 | Mushrooms |
1 | Bell pepper |
2 | Tablespoons Coconut oil |
1 | Tablespoon Minced ginger |
1 | Tablespoon Minced garlic |
1 | Diced onion |
1 | Diced bell pepper |
1 | Bunch rainbow carrots diced |
3 | Tablespoons Olive oil |
1 | Tablespoon Balsamic vinegar |
To taste, truffle salt |