2cupscooked vegetablesdiced (raw or frozen can also be used — see notes)
3Tbspcoconut oil
Instructions
In a small bowl, mix together all your spice blend ingredients. Set aside.
Heat a large skillet over medium heat and melt 2 tablespoons coconut oil. Add your veggies* plus 1 tablespoon spice blend to the skillet. Stir well and sauté until heated through, continuing to stir occasionally.
Once your vegetables are ready, add the quinoa, 1 more tablespoon coconut oil, and the rest of your spice blend. Continue to cook, stirring occasionally, for five minutes. If necessary, turn down heat a little to avoid burning.
Notes
Serve as a main course for 2-3, or a side dish for 4-6. This dish is amazing topped with my Black Bean & Corn Patties with Spicy Cashew Cream!*If some of your veggies are raw or frozen, add those first so your cooked vegetables don't end up too overdone. If adding vegetables in at separate times, wait to mix in the spice blend with your last batch of vegetables.