Thai Quinoa Recipe For Candida

Place quinoa, unsweetened coconut milk, water and salt in a medium saucepan and bring to a boil over high heat. Reduce heat to low, cover saucepan and cook quinoa for 15 minutes. Remove saucepan from heat, keeping quinoa covered for 5 additional minutes to absorb remaining liquid. Fluff quinoa gently with a fork, set aside to cool slightly.

In a small bowl whisk together coconut aminos, lime juice and ginger juice, season to taste with salt if needed.

In a large bowl add quinoa and coconut amino/juice mixture, toss to coat.

On a serving platter arrange in layers quinoa, red onion slices, minced cilantro and Thai basil, crushed macadamia nuts and pink peppercorns. Serve with lime wedges.