One-pot Sattvic quinoa is so delicious, full of flavor, and makes a perfect side dish. Easy protein-packed one-pot vegan quinoa recipe. This sattvic quinoa dish is made only of positive pranic ingredients. Perfect for lunch or dinner this nourishing vegan quinoa is well-loved in my home. I love the texture, and the nutritional profile is much richer than that of rice.
Quinoa is an excellent source of protein, and that is an important fact for a lot of vegans and vegetarians. Not only does it contain a high amount of protein but quinoa is considered a complete protein, meaning that it contains all nine essential amino acids, which are those aminos that cannot be made by your body, they must be obtained through your diet.
watch me make it in this video
Other benefits of quinoa are that it is very high in fiber (5 grams per 1 cup cooked) and rich in antioxidants that are known to have very important health benefits.
In fact, quinoa is so rich and nutritious, that it definitely deserves its own article, and I certainly plan on dedicating one for it. But for now, I would like to share this simple recipe that goes very well with a wide variety of dishes.
I make quinoa this way very often. It was one of the staples in my house. Check it out. It’s so quick to make I hope you enjoy it.
Here it goes:
Things I used to make it happen
- 1 cup quinoa (soaked)
- 3 celery stalks
- 2 carrots (medium)
- 1 cup water (filtered)
- 1 tbsp cashews (roasted)
- 1 tbsp black currants (or raisins)
- Soak quinoa for 3-4 hours to promote the production of essential for digestion enzymes and to increase nutrient availability. Rinse thoroughly under running water through a fine-mesh colander. Drain well and set aside.
- Chop celery into fine cubes.
- Melt refined coconut oil in a deep skillet on medium heat, add Universal sattvic spice mix. Combine well and warm up the spices.
- Transfer chopped celery to a skillet. Mix well, cover with a lid and saute for about 5 minutes.
- In the meantime, peel and shred carrot using the fine setting. Combine shredded carrots with celery and saute for another 5 min. or until caramelized.
- In a kettle, set 2 cups of filtered water to a boil.
- Transfer quinoa into a skillet, roast slightly while continuously stirring for 1 to 2 minutes (watch me do it in the video).
- Add boiling hot water into a skillet, stir well, add salt and pepper, cover with a lid and cook on medium-low heat for about 15 min. or until all liquid is gone.
- Optional: Add a teaspoon of vegan butter, black currants (or raisins), along with roasted cashews, and serve right away.
What about you?
Did you try this recipe?
I love hearing from you. Let me know how it went in the comments below and share a picture of your chickpeas on Instagram with the hashtag #positivepranic @positivepranic 🙂 🙏
❤ Love, Julia