I created a new favorite last night.
We were having roasted veggies and a halved baked sweet potato so I needed a protein.
Out comes the quinoa!
Quinoa is one of the (if not THE) best source of plant protein you can get.
I cooked the quinoa according to the packaged directions adding my favorite spices and herbs for flavor and nutritional benefit. While it was cooking I cut up the veggies and prepared them.
It took about 20 minutes because it takes the quinoa 12-15 minutes to cook, but this would be a great dish to make with leftover quinoa from a previous dinner and then it would only take about 10 minutes total to prepare, cook and dish out. The flavor was so so so good that I had some leftovers today.
It can be used as a side dish, as a meal on it's own or a topping on greens to make your own quinoa bowl as shown below. (I added green and purple baby romain to the bowl, topped with quinoa fried "rice", some tomatoes and dab of plain yogurt and hummus as my dressing.)
Fried "Rice"
(makes about 4-6 servings)
INGREDIENTS:
½ cup dried quinoa cooked according to package directions
approximately ½ T of avocado oil
½ cup chopped onion
½ cup chopped red, yellow, orange peppers
¼-½ cup chopped mushrooms (although I forgot them last night)
approximately 1 T of Coconut Aminos (found at my local Kroger, Simple Truth Organic brand)
seasonings of choice - I used: Himalayan salt, black pepper, garlic powder, no salt all seasons (Kirkland brand), turmeric
INSTRUCTIONS:
Cook quinoa according to package. (Typically, you use twice as much water as dry quinoa, add seasonings, bring to boil, reduce to simmer, cover and cook 12-15 minutes until water is gone and seeds are fluffy)
While quinoa is cooking, cut up veggies.
Put avocado oil in skillet. (I keep my Avocado Oil in a glass spritzer bottle so only used a few spritzes to the bottom of my skillet.)
Add veggies and stir fry until tender.
Add cooked quinoa
Add aminos and seasons and stir
Serve
ENJOY!
