This recipe makes two smallish portions (my dinner and lunch, I'd multiply everything except the lettuce by 1.5 if making it for two people, or add a meat to make it a bit heartier).
- Half a cup of dry quinoa
- 1/4 cup crushed walnuts
- 1 Tbsp flax seeds
- 1 portebella mushroom, diced finely (shut up, mushrooms are a perfectly legitimate vegetable)
- 1 shallot, in thin slices
- 2 Tbsp coconut oil
- 6 leaves of green lettuce (three per serving), in bite size pieces (Baby spinach would probably be good too, but I didn't have any)
- Salt and pepper to taste
- Put quinoa in a saucepan with 1 cup of water, and bring to a boil. Keep an eye on it, and when it boils, bring it down to a simmer and cover and cook for 10-15 minutes.
- In the meantime, melt coconut oil in a skillet and sautée the shallot and mushroom.
- I added salt generously here, because I was afraid it would taste gross. It's ok if this mixture is over-salted, because the quinoa is kind of bland on its own. Add pepper too, but no need to go crazy.
- When the mushroom looks almost done, add walnuts and flax seeds - toss them around until they're toasted and remove the whole thing from the heat.
- My quinoa wasn't done, so I took this opportunity to fill my dinner bowl with lettuce.
- When the quinoa is done, empty it into the skillet and mix everything around.
- Serve the quinoa and mushroom mixture over the lettuce and enjoy. I hope.