Quinoa Veggie Salad with Ginger and Fresh Herbs

Ingredients:

• 1 cup Earth’s Finest Organic White Quinoa
• 2 cups water or vegetable broth
• 1 tablespoon Earth’s Finest Organic Extra Virgin Coconut Oil
• 1 small knob of ginger, grated
• 2 cups Brussels sprouts, halved
• 1 medium zucchini, chopped
• 1 medium carrot, chopped
• 1 bell pepper (any color), chopped
• 1 cup cherry tomatoes, halved
• 1 cup broccoli florets
• Salt and pepper to taste
• Fresh parsley, chopped
• Fresh basil, chopped

Method:

1. Rinse the quinoa under cold water until the water runs clear. This step is important to remove the quinoa’s natural coating, called saponin, which can make it taste bitter or soapy.
2. In a pot, combine the rinsed quinoa and water (or broth). Bring to a boil over medium heat. Once boiling, reduce the heat to low, cover, and let simmer for 15-20 minutes until the quinoa is fluffy and the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes.
3. Meanwhile, heat the coconut oil in a large pan over low heat. Add the grated ginger, stirring continuously for 1-2 minutes until it’s fragrant but not browned.
4. Add the Brussels sprouts, zucchini, carrot, bell pepper, cherry tomatoes, and broccoli to the pan. Stir well to coat the vegetables with the ginger-infused oil. Cover the pan and let it cook on low heat for about 10-15 minutes, stirring occasionally. You want the vegetables to be tender-crisp, not mushy.
5. Once the vegetables are cooked to your liking, add the cooked quinoa to the pan. Stir well to combine and heat everything through. Season with salt and pepper to taste.
6. Remove the pan from heat. Stir in the chopped parsley and basil. Adjust the seasoning if needed.
7. Serve the salad warm, or let it cool and serve it as a cold salad. It’s a flexible dish that can be enjoyed at any temperature.