Wednesday, December 9, 2015

G-CCC-Q (Ginger - Creamy Carrot Coconut - Quinoa)

8 carrots 
1 onion
6 cloves of garlic
1 inch of ginger
8 cups of stock - 4 cubes of Knorr Vegetable Bullion

Bring all ingredients to a boil.
Puree with immersion blender.

Then add
1 - 14 oz can of coconut milk
1/3 cup fresh minced coconut 
1/2 cup of dried quinoa 

Simmer for 30 minutes 

Top with fresh parsley. Yum.




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