1 cup (dry measure) quinoa
2 cups water
pinch sea salt [u]Sauce[/u]:
1 zucchini, roughly chopped
1/2 cup coconut milk or water
1 tablespoon nutritional yeast (optional)
1/2 teaspoon nutmeg
salt, to taste
pepper, to taste
1/2 onion, roughly chopped
2 cloves garlic, raw or roasted
1. Quinoa: Rinse and drain quinoa. Place quinoa in pot with water and a sprinkle of sea salt to the water. Bring this to a boil, then turn down to simmer for 20 to 30 minutes. When you see the swirl of the grains, with a translucent center, the quinoa is fully cooked. It should be fluffy if you don't stir the quinoa while it cooks.
2. Sauce: Except for garlic and onion, place all of the sauce ingredients in a blender or food processor. Add the garlic and onion in stages to make sure the sauce stays smooth. Blend the zucchini with enough coconut milk to get it smooth.
3. Serve the cooked quinoa topped with the sauce alone, or add some chopped vegetables, steamed or raw.
Source of recipe: To see a free video of me making this quinoa with creamy garlic sauce recipe, so that I can show you the exact techniques for making the perfect sauce and quinoa, go to http://www.healthyveganrecipes.net/video/vegan-quinoa-recipe