Today is such a BEAUTIFUL day! Technically it is overcast and muggy (ahh Louisiana weather!), but it's perfect indoors. I came home from my workout with a fresh cup of coffee (love my gym...work up a sweat and then help yourself to a Starbucks' brew) and a verve for cooking. 
Today I've made Roasted Garlic Quinoa from Thrive by Brenden Brazier, homemade cole slaw, and Everready Bran Muffins from The Eat Clean Cookbook by Tosca Reno. My kitchen smells amazing!
Roasted Garlic Quinoa (from Thrive Foods)
1 whole head garlic
2 Tbsp melted coconut oil
1 tsp lemon juice
2 cups cooked quinoa ( I used a combo of red and regular quinoa)
½ tsp sea salt, or to taste
Pinch dried thyme leaves, for garnish
1 whole head garlic
2 Tbsp melted coconut oil
1 tsp lemon juice
2 cups cooked quinoa ( I used a combo of red and regular quinoa)
½ tsp sea salt, or to taste
Pinch dried thyme leaves, for garnish
Slice off the top of the head of garlic and place in foil. Roast at 400 degrees for 30-45 minutes or until softened. Allow garlic to cool.
Squeeze the roasted garlic out of the peel and into a small bowl along with coconut oil and lemon juice, mix well. Heat sauce over low heat.
Add the cooked quinoa and salt, stirring to combine. Heat through thoroughly and garnish with thyme before serving.
Squeeze the roasted garlic out of the peel and into a small bowl along with coconut oil and lemon juice, mix well. Heat sauce over low heat.
Add the cooked quinoa and salt, stirring to combine. Heat through thoroughly and garnish with thyme before serving.
How's your Fall so far?
2 comments:
Yum! That quinoa sounds easy and delicious. My fall has been hectic, but it always is. Every one of my friends has an October birthday, it seems. And so do I. And then I have booksignings this month....erg. Ready for things to slow down.
The quinoa was amazing...roasted garlic is magical!
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