Ingredients
2 cups quinoa
1 cup buckwheat
3 cups water
2 tbsp curry powder
1 can garbanzo beans
1 cucumber, diced
1 tbsp garlic powder
8 oz macadamia nuts
8 oz of shredded coconut
16 oz of feta or goat cheese, crumbled
Fresh basil, sliced finely
Fresh mint, sliced finely
Cooking Instructions
In a pot, add quinoa, buckwheat, curry and garlic powder. Toast over low heat mixing occasionally. Toast for 10 minutes. Be sure not to burn.
Add the 3 cups of water (you can also use vegetable stock or chicken stock) and bring to a boil. Add in rinsed garbanzo beans. When water begins to evaporate lower heat to a simmer and cover pot. When water is completely absorbed turn off heat.
While the quinoa is being cooked, place on a cookie sheet the macadamia nuts in an oven at 250° F. Toast until the nuts begin to brown. Add shredded coconut. Watch carefully and remove from heat when the shredded coconut becomes golden brown.
Let everything cool down. Fluff quinoa. Add in cheese and cucumber.
Before serving mix in basil, mint, macadamia nuts and shredding coconut.
Serve.
