- 1 cup dry quionoa
- 2 cups water, boiled for 30 minutes in 2 cups of water until water is absorbed
- dried basil
- oil (coconut or olive)
- 1/2-1 onion, peeled and sliced into small pieces
- 2-3 garlic cloves, peeled and crushed
- fresh spinach and/or kale (1-3 cups, depending on how much you like, you may also use frozen or canned, if preferred or if that is all that is available, in which case, drain and rinse).
- 1 whole (medium to large) tomato, sliced or diced
- 1/2-1 lemon
- Combine quinoa and water in a pan. (Optional: add a light pinch of salt and up to 1/2 tsp of oil).
- Reduce heat, cover, and boil 30 minutes and until water is absorbed (if it takes longer). If water is absorbed before 30 minutes, add a little more return to a boil, reduce heat again, and continue cooking.
- Wash spinach and/or kale, drain, and saute in just enough water to keep from sticking to the pan and burning. Saute with onion and crushed garlic and salt, at least a pinch, but no more than 1 tsp. If you add a full tsp of salt, do not add any extra to the quinoa (for too much salt is not good for your health). If you only add a small pinch, you may like to add more salt (to taste) to the quinoa when you mix everything together.
- As the onions begin to soften (about 10 minutes) add tomato and saute/steam another 5-10 minutes.
- Mix basil and oregano into the quinoa. I recommend at least 1-2 Tbsp of basil and at least 2-4 pinches of oregano. Mix together starting with the smaller amounts. Taste and add more as needed.
- When vegetables are ready, add vegetables and water to the quinoa. Pour in oil (at least 1-2 Tbsp, but up to 1/4 cup). Squeeze juice from the lemon. Strain out seeds. Add to the quinoa.
- Mix well. Serve warm or chilled. You may like to try it topped with vegan cheese, too.