Coconut Basil Quinoa Salad
By Lisa Shanken
August 20, 2015
Coconut Basil Quinoa Salad
Ingredients
- 1 tbsp coconut oil +1 tsp
- 1 13.5 oz can light coconut milk
- 1 1/2 cups quinoa dry
- 2 cloves garlic chopped
- 1/2 cup onion diced
- 1 cup broccoli cut into very small florets
- 1/2 cup carrots sliced thin
- 1 cup red cabbage coarsely chopped
- 1/2 cup button mushrooms sliced thin
- 1/4 cup Fresh Basil chopped
- 2 tbsp Unsweetened Coconut in thin strips or shredded
- 1/4 tsp sea salt
Instructions
- Add 1 tsp coconut oil into a medium sized sauce pan. Heat for one minute, and add quinoa, cooking another 2 minutes, stirring frequently.
- Add coconut milk, then fill empty can of coconut milk with water, and add that also. Bring to a boil. Once boiling, lower light to a simmer, cover, and let cook 20 minutes or until all the water is absorbed.
- While the quinoa is cooking, add the remaining tablespoon of coconut oil into a large sautรฉ pan. Heat for a minute, and then add garlic, cooking on medium heat for 1-2 minutes.
- Add onion and cook 3 minutes, until onion becomes translucent.
- Add the broccoli and carrots and cook another 3-5 minutes until vegetables just start to soften.
- Add the cabbage, cook another 2 minutes, and the follow with the mushrooms.
- Cook another 5 minutes until all vegetables are tender.
- Remove the quinoa from the heat, and stir cooked vegetables directly into the sauce pan.
- Add the basil, chopped coconut, and sea salt. Mix well and serve immediately.
Notes
Nutrition
Calories: 1843kcalCarbohydrates: 250gProtein: 59gFat: 75gSaturated Fat: 52gPolyunsaturated Fat: 7gMonounsaturated Fat: 5gSodium: 1118mgPotassium: 3983mgFiber: 39gSugar: 29gVitamin A: 27300IUVitamin C: 512.3mgCalcium: 540mgIron: 32.9mg
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Lisa Shanken
My passion is to help you live your healthiest and most harmonious life, but in a way that’s realistic and practical for you as a unique individual on this planet. My philosophy is all about “balance,” never a diet since a diet is not sustainable for life, aka Kill The Diet.