We love Kathryn Budig
for many, many reasons - her Aim True yoga practice, her infectious laughter, her #nostretchypants style, and her love of food. She recently posted a qunioa recipe with our friends at The Pure Bar
and we just had to share the deliciousness.
Quinoa and Roasted Veggies with Lemon Coconut Sauce
(by Kathryn Budig via thepurebar.com)
1 head broccoli, cut into small florets
2-3 cups brussel sprouts, chopped finely
2-3 large tomatoes, diced
extra virgin olive oil for drizzling
red pepper flakes
1 cup red and white quinoa
1 3/4 cups ZICO coconut water
salt and small pat of butter
for lemon coconut sauce:
1 cup canned coconut milk
1 lemon, juiced and zested
2 cloves garlic, peeled
1 T Lucini Fiery Chili Extra Virgin Olive Oil*
good pinch sea salt and fresh cracked pepper
Preheat your oven to 450 degrees. Place your cut veggies onto a cookie sheet and massage well with olive oil, sea salt and pepper flakes until evenly coated. Roast for about 25-30 minutes.
Soak your quinoa for 5 minutes then rinse well. Cook in coconut water, butter and salt for about 15 minutes or until liquid has evaporated and the quinoa is light and fluffy.
Blend coconut milk, lemon juice, lemon zest, garlic, chili oil and salt and pepper until fully incorporated. Place on the stove and simmer for about 5 minutes.
Add all of your goodies into a large bowl and mix well. Place quinoa/veggie mix into individual bowls and ladle with lemon coconut sauce and don’t hold back!
*use extra virgin olive oil and red chili pepper flakes if you can’t find this oil