• 2 cups of quinoa
  • 4 cups of water
  • 1 bay leaf
  • Salt and pepper to taste
  • 1 leafy of dried kelp
  • 1 teaspoon of thyme, rosemary and oregano
  • 1 tablespoon of coconut oil



  1. Place the quinoa in a saucepan and pour in the water. Add all the herbs and seasoning. Bring the pan to the boil, cover with a lid and simmer for 20 minutes then remove from the heat and do not uncover for a further 5 minutes to allow all the liquid to absorb.
  2. Remove the bay leaf and the kelp. Fluff with a fork while stirring in the coconut oil and serve.

Leafy Kitchen will be closed from Thursday July 30th 2020 and will reopen with a new seasonal Fall menu on Friday September 4th 2020.

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