Our lives are moving faster where fast food has become the norm to getting dinner on the go. But we are here to tell you that you can still enjoy a quick meal, except the ones that we’re into are way healthier, cheaper and won’t make you feel like slug after. One of our go-to quick dishes is a vegan quinoa dish that’s layered with quinoa, spinach (or a veggie of your choice), beans, squash or sweet potatoes, coconut oil, salt, pepper and an avocado. And if you make a big enough batch, you just have to plop it in your fridge and heat it up again! Oh, and the beauty of this dish is that you can add in whatever ingredients you prefer for a simple, vegan dish that’s wholesome and pretty delicious. It doesn’t get any easier than that. For this specific recipe, we tested out the Carrington Farms’ Coconut Oil Paks, a really convenient single use pack of organic unrefined cold-pressed coconut oil. This packs don’t require any refrigeration and can be used in your recipes (like this one) or in tons of other on-the-go coconut oil needs like adding them to smoothies or your coffee or even as a moisturizer or hair conditioner.
Quick and Easy Quinoa Dish
2 cups of quinoa
3 cups of frozen or fresh spinach (or whatever veg you dig)
1 cup of frozen squash or 1 whole sweet potato
salt and pepper
1 can of organic black beans (or bean of your choice)
Bring water to a boil as directed on your quinoa package. Add in the quinoa when the water is boiled. Rinse your beans and add them in, along with the squash. If your including a sweet potato, you’ll need to start this part at least 50 minutes prior for the baking process. Add in your coconut oil, salt and pepper, let cook and stir periodically. Once done (around 30 minutes or so), turn off your flame and top the quinoa dish with some coconut oil and some sliced avocado! Enjoy
We were provides samples of the coconut oil for review. All opinions are our own.