Transfer to a plate lined with a paper towel.ĭecide if you’d like to toast the remaining quinoa for this meal or save it for later. When the oil is shimmering, add half the quinoa and stir to coat. Cook, stirring occasionally, until golden brown and crispy, about 15 minutes. Heat the remaining avocado oil in a skillet set on medium heat. Otherwise, store the cooked quinoa in an air-tight container in the fridge for up to one week. Remove from the heat, uncover, and add the coconut aminos, using a fork to fluff and stir the quinoa.Īre you serving this meal right away? Proceed with the following steps. As soon as the liquid comes to a boil, turn down the heat to create a gentle simmer.Ĭook until the water is absorbed, about 20 minutes. Stir to coat, then cook until fragrant and lightly toasted, about 2 minutes.Īdd 2 cups of water and a pinch of salt to the pot, then increase the heat and cover. Rinse the quinoa in a fine-mesh strainer.Īdd 2 tablespoons of olive oil to a pot with a tight-fitting lid set on medium heat. When the oil is shimmering, add the quinoa. Store in an air-tight container in the fridge for up to 5 days if not using right away.
Roast until lightly browned, about 15 minutes. A pinch of salt is okay, too!Įvenly space the toasts on the sheet tray. Dust with pepper if your child likes spice. Wash and cut the potatoes lengthwise into 3/4-inch slices.
Preheat the oven to 375 degrees Fahrenheit / 190 degrees Celsius. 2 sprigs fresh tarragon or herb of choice.8 ounces fresh goat cheese (equal to one small log).
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