Coconut Quinoa & Ginger Glazed Carrots [featuring Mint Chimichurri]

mint quinoa

Last week I post a Mint Chimichurri recipe and noted it could be added to veggies, rice or pastas for an extra flavor boost. This week I am providing a recipe for an entire meal! Note: You can add as much Chimichurri to the recipe as you taste buds crave. I hope you enjoy it! (Click here for the Mint Chimichurri)

 

Quinoa

mint quinoa3

Quinoa Ingredients

  • 1 cup uncooked quinoa
  • 1 cup coconut milk
  • 1 cup low-sodium vegetable broth
  • 3 tbsp of the Mint Chimichurri (or more)
  • Salt, to taste
  • A bit of coconut oil (optional)

 Quinoa Instructions

  1. In a small pot, over medium heat, add the Mint Chimichurri and oil. Let it sizzle for about 2 minutes. Crank up the heat and add the milk and veggie broth.
  2. Bring to a boil then add the quinoa. Lower the heat, cover and simmer for 15 minutes, or until the quinoa is translucent.

Carrot

mint carrots

Carrot Ingredients

  • 6 carrots, peeled
  • 2 tbsp honey
  • 1 tbsp Mint Chimichurri
  • 1 tbsp grated ginger
  • 1 pinch salt

 Carrot Instructions

  1. Cut the peeled carrot in half widthwise (2 pieces) then cut lengthwise (4 pieces). They will looks like “fries”.
  2. In a small-medium non-stick pan add the Chimichurri and ginger. Stir together, over medium heat, for about 3 minutes. Now add the honey. Low the heat and let settle for 1 minute.
  3. Finally add the carrots. Let the flavors infuse.
  4. At this point, you can eat the carrots as they are, if you like them crunchy. OR you can cover and simmer for 1-5 minutes.

 

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