- 1 tbs coconut oil
- 1 teaspoon fresh grated ginger
- 2 minced garlic cloves
- Local and organic spring veggies (onion, asparagus, broccoli, peas and watercress)
- 1/2 cup quinoa
- 1 tsp Braggs Liquid Amino's
- Heat coconut oil and sauté ginger and garlic
- Add in veggies
- Cook quinoa and place veggie sauté over quinoa.
- Top with Braggs Liquid Amino's for additional flavor.