Truffle Quinoa



Vegan I Gluten Free Serves: 4 Time: 30 minutes 1 cup quinoa 2 cups vegetable broth 2 tbsp. coconut oil, divided 1 large yellow onion, sliced 4 cloves garlic, minced 8 ounces baby Bella mushrooms, sliced 4-8 ounces Oyster mushrooms, sliced 1 (15 ounce) can chickpeas, rinsed and drained 1 (15 ounce) can culinary coconut milk, full fat 2 tbsp. organic gluten free Tamari sauce 2 tbsp. Balsamic vinegar 1/2 cup parsley, chopped 1 tsp. Red pepper flakes 1 tbsp. truffle oil Nutritional yeast for garnish Place the quinoa and vegetable broth into a small saucepan and bring to a boil over medium-high heat. When boiling, reduce the heat to low and cover. Cook for 15-18 minutes or until all liquid is absorbed. In a large skillet heat 1 tbsp. coconut oil over medium-high heat. Add the onion and garlic and sauté for 3-5 minutes, until beginning to brown. Add in the sliced mushrooms, cooking until just tender, about 3 minutes. Add in the rinsed chickpeas and stir to combine. Mix in the coconut milk, tamari, and balsamic vinegar. Simmer on medium-low heat for 7-10 minutes. Transfer the mushroom mixture into the pot with the quinoa. Stir in the parsley (but saving some for garnish). Add in the red pepper flakes and truffle oil. Stir to combine. Mix in salt and pepper to taste. Divide evenly among 4 bowls. Top with the remainder of the parsley and sprinkle some nutritional yeast (optional). Leftovers can be stored in the fridge for 3-5 days. Health tip: Oyster mushrooms are not only high in protein, fiber and nutrients, they are loaded with antioxidants, known to help reduce the risk of cancer. They can also be credited to reduce inflammation, prevent disease, promote weight loss, and fight hypertens

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