Coconut Blueberry Quinoa made from truRoots Quinoa

Hold up. Let’s get serious for a minute. Serious about how goooooood this quinoa is from truRoots!

Justin and I are on a health journey. I, myself, have been into fitness for about five years now, and started looking at my food differently about a year and a half ago. I should say I got a little obsessive about my food…I tend to do this from time to time when I get real into something. Anyway, back on track. I love to know what I put into my body, and when I eat good foods I feel good! Justin is the same. Over a week ago, he and his partner, Sam (shout out to my other lover!), made the big decision to be vegetarians and start living healthier lives. Which couldn’t have been a better time to receive truRoots’ email!

When truRoots reached out to us, I was real jazzed because I LOVE quinoa. It’s super easy to make and its gluten free, which is a big thing in my household. My sister is gluten-intolerant and my mom has been bananas about which foods we keep in the house. Therefore, it was a struggle at first. Lots of, “Just order it without the bread,” and “Sorry, I keep forgetting!” The last one mainly coming from me.

Like I said, I try to pay attention to the foods I eat. This is why I was so upset the first time I heard of truRoots was when they sent Justin and I an email! truRoots is located in Livermore, California and they, just like me, love the idea of putting healthy and nutritional foods in the body. Their quinoa is made by their amazing farmers and pre-washed to filter out the saponins, which are naturally produced in some plants, and can make the quinoa taste bitter. They offer a variety of different colors and flavors, and their website is jam-packed with awesome recipes you have to try! And after getting lots of inspiration from their site, and the fact it was National Quinoa Day on May 10th, I wanted to do a little experimenting of my own!

truRoots sent Justin and I three samples, their 100% Whole Grain Quinoa, Sprouted Quinoa, and Red Quinoa. I picked the Red Quinoa and decided to make a cold salad for these hotter months we have coming up, and when I think of summer, I think of fruit. Aha! Blueberries. Red and blue, how patriotic of me.

When my fruit and quinoa was determined, I couldn’t resist throwing in some coconut oil and mint for a creamy texture and more flavor. Let’s just talk about coconut for a minute. Coconut oil is such a gem in my life! I can’t say it enough. I use coconut oil for my skin, as chap stick, for my hair, in my food, I even give it to my pup, Arlo, and his fur is so soft!! Girl, let me tell you, I love coconut oil. Plus, there are so many health benefits to using coconut oil, but you already knew that, didn’t you!

Alrighty, down to the recipe, and what you need:

- 1 bag truRoots Red Quinoa

- 1 cup Refined Coconut Oil

- Splash of Soy Delicious Dairy-Free Vanilla Coconut Milk (You can add as much or as little as you want. The more milk, the more the creamy texture.)

- 1 box blueberries

- Juice from 1 whole lemon

- Mint leaves for garnish

Okayyyy, first boil the quinoa for about 15 minutes. Basically, follow the directions on the back of the package. Once the quinoa is to your liking, throw in the coconut oil and milk. Mix around until the coconut oil is separated evenly. Cool overnight and add your blueberries and mint!

Simply. Easy. Delicious.

Xoxo

Ash