Thanks to everyone who came by our booth at the Natural Products Expo West show in Anaheim this weekend! We had a great time seeing old friends and meeting lots of new ones.
As promised, here is the recipe for our super popular Veggie Quinoa. It was created by Austin Gabriel and Katherine Berg, students from the Le Cordon Bleu College of Culinary Arts in Los Angeles. They made sure we had amazing food to serve that was not only beautiful and delicious, but also vegan and gluten-free!
You will need:
1 cup quinoa, dry
2 cups water
2 cups tomatoes, chopped
2 cups cucumbers, peeled, seeded, and chopped
1 cup parsley, fresh, chopped, and packed
1 cup mint, fresh, chopped
½ cup carrot shavings
½ cup sliced green onions
½ cup lemon juice
1 tablespoon coconut oil, warmed
¼ teaspoon salt
Rinse quinoa in strainer, drain. Place in 2-quart saucepan with water and bring to a boil. Reduce heat and simmer, covered, for 10-15 minutes, or until water is absorbed. Transfer to a large bowl and add all other ingredients, stirring for even placement. Chill 1 hour before serving.
Alison’s Note: This quinoa held up all day at room temperature, and would be great for a party or potluck. It was my first time trying quinoa, and I will definitely make this recipe again!
Check back Friday for our Irish Cream Cake recipe!!