1 cup dry quinoa, rinsed and soaked
2 small shallots, finely minced
1/2 carrot, finely minced
4 cups organic vegetable stock
1 bunch parsley, chopped
3 Tbsp. coconut oil
Heat oil in a large sauté pan over medium heat, add shallots and sauté until golden. (You can also do the healthy sauté and omit the oil and use 1/4 cup water in the pan instead). If water evaporates, add more until veggies are cooked.
Add minced carrot to onion, allow to cook 3 minutes, stir in quinoa, continue to stir for 30 seconds.
Add stock to pan. Cover, turn heat to lowest setting and allow to cook for 20 minutes or until liquid is absorbed.
Remove from heat, stir in parsley, allow steam to cook parsley for a few seconds before serving.
NOTE: You can also use 3 cups of pre-cooked quinoa if you already had some made in advance. Then omit the vegetable broth. Cook your vegetables as suggested above and add your cooked quinoa at the end to warm.