Basic Quinoa

1 cup quinoa, soaked for 4-8 hours, rinse & drain
1 1/2 cups water
Pinch of pink Himalayan sea salt


  1. Bring 1 ½ cups water to a boil in a medium pot
  2. Add quinoa & salt, cover and let simmer for about 10 minutes until water is evaporated and quinoa is soft and fluffy.

Pilaf Ingredients:

¼ – ½ cup water to cook veggies with
1 Cup carrots, chopped
1 Cup zucchini or broccoli, chopped
1 Cup cauliflower, chopped
½ Cup frozen green peas
½ Cup onions, chopped
Optional: add more veggies you like that are in season
1-2 Tsp. Coconut Aminos
2-3 garlic cloves, minced
1 tsp. dried mixed herbs like oregano, basil, thyme, and parsley
Pink Himalayan sea salt and pepper to taste
¼ cup chopped parsley, cilantro, or green onion (garnishing, for the end)
1 tsp. olive or coconut oil (optional to put in at the very end for good fats and flavor)

Pilaf instructions:

  1. In the mean time, heat a large sauté pan.
  2. Add ¼ cup water and carrots, sauté for 1 minute.
  3. Add all other vegetables, seasonings and spices (except for garnishing herbs),
  4. Sauté for another few minutes until veggies are slightly soft but not overcooked
  5. Add more water if needed.
  6. Add cooked quinoa & coconut oil, and stir for another couple minutes.
  7. Turn heat off and add freshly chopped parsley, cilantro or green onions (garnish)
  8. Serve warm with a healthy salad. Enjoy!