On Mondays I work late so I like to have something quick and easy to make because I usually walk in the door starving. And as I am still transitioning through the end of my detox I needed to eat something gentle on my stomach (it’s important to ease back into the “real” world). And I wanted to include eggs. Oh, how I have missed eggs!
So I adapted a recipe from my detox plan – vegetable quinoa. This time I added a bit of an Asian flavour because that’s what I felt like. It really was an experiment and I had no idea how it would turn out so I didn’t bother photographing it before I starting eating. I wish I had peeps, because this one is a Monday night keeper! See below for the half eaten pic.
One of the most important ingredients in this dish is coconut aminos. It is a great alternative to soy sauce if you are avoiding soy and gluten. It is made from the raw sap of the coconut tree and salt. It is a little bit sweeter than normal soy and not as salty. It is rather delicious and can be hard to find so if you come across it in shops I recommend you grab a bottle!
Asian Style Vegetable Quinoa
1 cup quinoa, rinsed
2 cups of chicken stock
1 small onion, diced
1 small carrot, diced
1/4 cup each of broccoli and cauliflower
A good pinch, shake or dash of salt, pepper, chilli and garlic powder
2 tablespoons of coconut aminos (plus a bit more garnish)
1 spring onion, finely sliced
3 eggs and a couple of tablespoons of water
Method: in a medium saucepan combine quinoa, stock, veges and spices. Put on high heat and and bring to the boil and then turn down heat, cover and simmer for approximately 15 minutes. There will be a little bit of liquid left which is fabulous. Towards the end add your tablespoons of coconut aminos. Meanwhile whisk together the eggs and water. Cook as an omelette. To serve spoon some quinoa into a bowl. Top with sliced omelette and spring onions. Drizzle lightly with more coconut aminos.