Yet another mouth-watering creation from The Retreat. This recipe is vegan and gluten-free and is hearty enough to satisfy any appetite. I use freshly grated turmeric in this recipe for its anti-inflammatory properties but if you can’t find any locally, feel free to use powdered turmeric instead.
•2 large Portobello mushrooms
•2 tablespoon melted coconut oil
•1/2 teaspoon Himalayan salt
•2 garlic cloves chopped fine
• 1 tablespoon of tamarin (gluten-free soy sauce)
Fold ingredients together in bowl or resealable plastic bag. Let marinate at room temperature for 15 minutes, tossing and basting every few minutes. Grill on high for 10 minutes (5 minutes, each side).
1/2 red onion, sliced
1 red bell pepper, sliced
4 stalks of green onions, chopped
2 tablespoons coconut oil
Sautée veggies on medium high in coconut oil until soft.
•1 can coconut milk
•1 teaspoon shave and fresh turmeric (can substitute powdered turmeric)
•1/2 teaspoon lemon grass, chopped fine
•1/4 teaspoon white pepper
Combine in a high-speed blender and set aside.
1 cup uncooked quinoa
2 cups water
Rinse the quinoa: Pour the quinoa into a fine mesh colander and rinse under running water for at least 30 seconds. Drain well. This step removes any bitterness on the outside of the quinoa
Combine the rinsed quinoa and water in a saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat a bit to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 10 to 20 minutes
Remove the pot from heat, cover, and let the quinoa steam for 5 minutes. This step gives the quinoa time to pop open into little curlicues, so it’s nice and fluffy. Remove the lid and fluff the quinoa with a fork.
To assemble, toss hot quinoa in turmeric coconut sauce. Top with sautéed veggies and grilled Portobello. Drizzle with remaining sauce and enjoy!