Equipment
- stove
Ingredients
- 1 yellow onion, diced
- 5 garlic cloves, minced
- 1½ cups white quinoa
- 3 cups water
- 1 tbsp vegan "chicken" bouillon
- ½ tsp ground coriander
- ½ tsp ground ginger
- ¼ tsp black pepper
- ½ tsp sea salt
- ½ cup golden raisins
- ½ cup roasted salted cashews
- 2 tbsp coconut aminos
- 2 tbsp maple syrup
- 2 tbsp balsamic vinegar
- ½ cup fresh parsley leaves, finely chopped
Method
- Heat a large pot or Dutch oven over medium heat. Add in the onion and garlic and sauté until tender and fragrant, about 5 minutes, deglazing with a splash of water or broth as needed.
- Add in the quinoa, and toast for a minute or so until you can smell a nutty aroma. Add in the water, bouillon, and spices. Stir to combine. Bring to a boil and reduce heat to low, bringing to a simmer. Cover and cook for 15 minutes or until all the liquid is absorbed.
- Add in the raisins, cashews, coconut aminos, maple syrup, and balsamic vinegar. Stir to combine and cook for a few minutes until it becomes a bit creamy and the raisins soften. Gently fold in the parsley.
- Serve hot or cold, as a side dish, main course, or base for your protein of choice!
Nutrition
Serving 1servingCalories 309kcalCarbohydrates 51gProtein 9gFat 9gSaturated Fat 1gPolyunsaturated Fat 2gMonounsaturated Fat 4gSodium 814mgPotassium 485mgFiber 4gSugar 14gVitamin A 428IUVitamin C 9mgCalcium 61mgIron 3mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.