Zesty Quinoa

 

Dudes! This dish started out as a recipe from Eat Vegan, Get Healthy by Neal Barnard, and I changed it up a bit and it ROCKED. It is so stinking healthy, I could die....of awesome. Paired up with a quarter of an avocado, it became my very favorite quinoa dish ever. I've always "kind-of" liked quinoa, but never loved it. This dish may have changed all that. I cut the recipe in half, so it made 2 servings. It was so incredibly filling, and here I am hours later still feeling pleasantly full. That's some badassery right there.

So, here's the recipe with my changes. The original was meant to be served cold, but I prefer hot. Do what you want, dudes.

Serves 2 as a main dish.

What I used:

• 1/2 cup quinoa
• 1/3 cup diced red bell pepper
• 1/2 cup diced onion
• 2 TB dried mint
• 1 cup frozen shelled edamame
• 1 1/4 cup water
• 3 TB fresh-squeezed lime juice
• 1 TB agave nectar
• 2 TB dijon mustard
• herbamare seasoning and pepper to your tastes
• chopped cilantro to garnish
• avocado to garnish

What I did:

1. Put the water in a small pot over high heat and put the lid on. Once boiling, stir in the quinoa and mint, and cover. Lower heat to medium or medium-low and cook about 10 minutes. 
2. Add the onion, bell pepper, edamame, herbamare and pepper. Stir, and replace the lid. Cook another 5 minutes. 
3. In a small bowl, mix together the lime juice, agave and dijon mustard. Pour it into the quinoa and mix well. Leave the lid off, and cook another 5 minutes or so. 
4. Serve in bowls and garnish with the cilantro and avocado. Boom! You're done. Pig out time.