1 1/2 tablespoon of coconut oil / 1 onion / 1 garlic clove /2 tablespoons low-sodium Mexican seasoning / 1/2 cup quinoa / 2 cups vegetable stock / 1/2 cup chopped carrot / 1 cup sliced zucchini / 1/2 cup bell pepper
For my non-pregnant friends out there, feel free to add 1 red chili pepper, 1/2 cup cauliflower, and celery stalks.
My husband usually does not enjoy a meat-free meal, yet he loves my Mexican quinoa.
This meal is packed with everything you need: your quinoa is rich in protein for strong baby muscles, and carbs for powerful momma energy. The veggie add vitamins and fibers. It tastes great, and is safe for those of us non immune to toxoplasma since all the vegetables are cooked.
In a large pan stir the onion in coconut oil for 3 minutes. Once translucent add the vegetables and garlic and continue to stir for another 4-5 minutes. Add some salt. Toast the quinoa in the mixture for a few minutes, before adding your cups of vegetable stock along with Mexican seasoning. Let the mixture completely absorb the water for an additional 15 minutes. Serve!
Letting the grains absorb the flavors before adding water will make the difference!
PREP TIME: 15mn / COOKING TIME: 30 min