- 1 cup Quinoa (cooked)
- 1/2 tbsp Coconut Oil
- 1/2 tsp plus a pinch more Salt
- 1 cup Onion (diced)
- 3-4 medium sized Mushrooms (thinly sliced)
- 1 handful Leafy Greens
- 1 Tomato (diced)
- Handful of Parsley (chopped)
- 1/2 of a Lemon (juiced)
- 1/2 of an Apple (diced)
- Pinch of Cracked Pepper
First cook the Quinoa.
On a hot stock pot melt 1/2 tbsp Coconut Oil, add Quinoa, Salt, & sauté it for a minute.
Add 2 cups of boiling water to the pot, close the lid, and bring to a boil for one minute.
Lower heat & simmer for about 15 or 20 minutes.
While Quinoa is cooking, on a hot pan with 1/2 tbsp Olive oil, sauté Onion for one minute.
Add Mushrooms and cook for another minute.
Season with Salt & Pepper and turn off heat.
Add Tomatoes, & Spinach leaves to the pan and allow it to wilt lightly.
Place the ingredients from the sauté pan into a mixing bowl.
Remove Quinoa from the stove, add it to the mixing bowl along with all the remaining ingredients, and mix well to incorporate.
Serve warm or cold.