Started with this recipe from Whole Foods and just subbed out the honey for fig balsamic vinegar. I used organic extra firm sprouted tofu…that’s the tastiest and healthiest and easiest to digest.
1 T coconut oil
1/2 large onion or 1 small-medium onion, diced
1-2 garlic cloves, minced
1 cup quinoa, rinsed
1 1/2 cups veggie broth
1/4 c raisins
1/4 c chopped pecans
Heat the oil in a saucepan and add the onion. Sauté until starting to soften & brown. Add garlic and stir. Rinse quinoa then add to the pan along with the broth and raisins. Cook until broth is absorbed (15-20 min) then stir in the nuts.
Asparagus and yellow summer squash