12 Steps to Whole Foods

Making Plant-Based Main Dishes
Curried Quinoa
1¼ C quinoa, rinsed well (soak for a few minutes, then drain in a fine strainer)
1 Tbsp. extra virgin olive oil
1 small onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 Tbsp. ginger root, grated
1 can diced green chili peppers
1¼ tsp. turmeric
1¼ tsp. coriander
¼ tsp. cinnamon
½ tsp. sea salt
2 C water
Rinse and drain quinoa well (after soaking for a few minutes first, so grains absorb water and don’t run through
the sieve). Sauté the onions and peppers in oil in a saucepan. Add the ginger, quinoa, and green chilies, and
cook for 1 min. Add the remaining spices and cook for another minute. Add the water and bring to a boil.
Reduce the heat and simmer for 15 min. Fluff with a fork before serving.
Broccoli-Cashew Quinoa
1 Tbsp. coconut oil
2 cloves garlic, minced
1 small red onion, finely diced
½ C sun-dried tomatoes, julienned or chopped
2 C vegetable broth
1 Tbsp. white wine vinegar
1 Tbsp. agave (raw, organic)
2 Tbsp. fresh lemon juice
1 C quinoa, rinsed well (soak for a few minutes, then drain in a fine strainer)
½ tsp. sea salt
4-6 C broccoli, cut into small pieces
freshly ground black pepper, to taste
1 C cashew pieces, toasted in oven
Heat the coconut oil over medium heat in a saucepan and sauté the onion and garlic for 3 min. Add the sundried
tomatoes, vegetable stock, vinegar, agave, and lemon juice and bring to a boil. Stir in the quinoa and salt,
then put broccoli on top. Reduce the heat and simmer covered for about 20-30 min. Remove from the heat
when the broccoli is tender. Add the ground pepper and cashews and toss.
© Copyright Robyn Openshaw 12 Steps to Whole Foods 173