Ingredients

  • 2 Tbsp. Coconut Oil
  • 1 med. Organic Yellow Onion,finely chopped
  • half organic Red Bell Pepper, finely chopped
  • 1 organic Garlic Clove, minced
  • quarter cup Currants
  • quarter cup chopped Almonds
  • 1 cups organic quinoa
  • 2 cups Water
  • eighth tsp. Pepper
  • quarter cup chopped Fresh Organic Chives (Or Green Onions including the greens)
  • Celtic Sea Salt and Pepper to Taste
  • 1 tsp. Cayenne Pepper
  • quarter cup Fresh Corn cut from the Cob (optional)
Directions

  1. Heat 2 Tbsp. coconut oil on medium high heat in a pan.
  2. Saute the Onion, Bell Pepper, Garlic, and Currants, stirring occasionally until the onions are translucent, but not browned.
  3. Remove from heat and put into a large serving bowl.
  4. Stir in almonds, basil, chives, cayenne. Salt and Pepper to taste.
  5. Cook The Quinoa, water, one tsp of salt, and simmer for 20 mins, stirring occasionally for a couple more minutes. The quinoa will become tender and most of the water should be absorbed when done.
  6. Serve Sautéed veggies over bed of quinoa.