Quinoa with Creamy Veggie Sauce

 

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Here’s a gluten free quinoa main dish that is loaded with veggies and flavor!  The creamy sauce is both dairy and gluten free and very simple to make.  If you’d like to make it vegan or vegetarian, simply omit the chicken and use vegetable broth, instead of chicken broth. The recipe serves about 6.

For the Quinoa:

• 1 Cup Quinoa (I used red)
• 2 Cups Organic, Gluten Free Chicken Broth (make sure yours doesn’t have barley in it if you can’t have gluten)

Place both in a medium pot and bring to a boil.  Reduce heat to a simmer, cover, and let cook until liquid is absorbed (about 20 minutes).  Let this cook while you prepare the sauce.

For the Sauce:

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• 1 1/2 Cup Sliced Mushrooms
• 1 Tbsp Coconut Oil
• 3 Cloves Garlic, Minced
• 1-2 Cups Shredded Zucchini
• 1 Cup Shredded Carrots
• 1/2 Cup Dry White Wine
• 1 Tbsp White Bean Flour (or corn starch)
• 2 Cups Chopped Left Over Cooked Chicken or Ground Turkey (optional)
• 1/2 Cup Coconut Cream
• 1 Cup Organic Chicken Broth
• 2 Green Onions, Chopped
• 1/2 Cup Chopped Parsley
• Sea Salt and Pepper to Taste

Heat the coconut oil over medium flame in a large sauté pan and sauté mushrooms until they’re a darker brown.  Add garlic for the last 2 minutes.  Sprinkle with salt and pepper.  Add carrots and zucchini, and cook for 5 more minutes.  Deglaze the pan with wine and let it reduce for 3 minutes.  Sprinkle with white bean flour and stir.  Add coconut cream, chicken broth, chicken, and a little more salt and pepper, then stir some more.  Bring it to a light boil, then turn off the heat.  Stir in parsley and onions.

To Finish It:

• Organic Baby Greens 4-5 Cups
• 1 Cup Chopped Pecans

To serve place a cup of greens on a medium or large sized plate.  Top with quinoa, then sauce, and sprinkle with pecans.  Enjoy!