Sweet Currant Quinoa



    • 1 cup white organic quinoa
    • 1/2 cup red organic quinoa
    • 3 cups filtered water
    • 1/2 cup dried organic currants
    • 1/2 teaspoon cinnamon
    • 1 medium leek, cut and washed
    • 2 tablespoons extra virgin organic coconut oil
    • 1 bunch organic beet greens, washed and chopped
    • 3 tablespoons light agave nectar
    • Celtic sea salt to taste
    • 3/4 cup walnut halves


    In fine strainer, rinse red and white quinoa, place in medium saucepan. Add water, currants and cinnamon. Bring to a boil and simmer for 15 minutes on low heat. Set aside.

    In large sauté pan on medium heat, heat coconut oil and add leek. Sauté until tender. Add beet greens and sauté until wilted. Add quinoa mixture, agave and salt. Mix carefully. Transfer to a serving dish and top with walnut halves.

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    After years of battling her weight, sugar addiction and tremendous stress, Kelly Keough had lost more than a third of her hair, causing a living nightmare to become her reality. How was she going to stick to a no-sugar, no-flour way of eating and heal her nervous system, hormonal system, digestive system, metabolism, and never eat sugar or flour again? In her show The Sweet Truth on Z Living, Kelly talks about using sweet fruits and vegetables, and gluten-free whole grains like quinoa and buckwheat, to make cakes, cookies and brownies. Using non-allergenic food to heal the body, along with herbs and supplements, this sugar-free, wheat-free practice saved Kelly’s life and her vanity. But most of all, it put the sweet back into her life. For more information about Kelly, check out her website.