Recipe by Heather Nauta
This vegan quinoa recipe uses zucchini and coconut milk as the base for a creamy garlic sauce. If you haven’t tried cooking with quinoa before, it is very easy to make if you follow my instructions. The grain has a slightly nutty taste, and it is very popular right now for vegans and vegetarians because of its protein profile. It has all the essential amino acids in one food, which is helpful for those who don’t eat a wide variety of healthy vegan foods. If raw garlic is too strong for you, roast it before putting it in the sauce.
Top Review by magpie diner
Very enjoyable, super nutritious and quick to prepare....what more can you ask for! I did find the raw onion & garlic a bit too much, so I warmed the sauce through and really liked it that way. And actually liked it even more when I had the leftovers - sauce at room temp with warm quinoa. I could see using this sauce for other things. I think fresh herbs would be a nice addition....look forward to making this again in the summer months. Thanks HV!
- 1 cup quinoa (dry measure)
- 1 zucchini
- 2 garlic cloves
- 1⁄2 onion
- 1 tablespoon nutritional yeast (optional)
- 1⁄2 cup coconut milk
- 1 pinch sea salt
- 1 pinch ground pepper
- 1⁄2 teaspoon nutmeg
Directions See How It's Made
- Start by cooking the quinoa. Rinse it with water and drain, then add 2 cups water and a sprinkle of sea salt to the water. Bring this to a boil, then turn down to simmer for 20-30 minutes. When you see the swirl of the grains, with a translucent center, the quinoa is fully cooked. It should be fluffy if you don't stir the quinoa while it cooks.
- Make the sauce while the quinoa is cooking by putting the rest of the ingredients in a blender or food processor. Blend the zucchini with enough coconut milk and/or water to get it smooth. Add the garlic and onion in stages to make sure the sauce stays smooth.
- Serve the cooked quinoa topped with the sauce alone, or add some chopped vegetables, steamed or raw.