I need to be honest about something, last term I hardly cooked for myself. I mean I would make a couple of meals a week, but I certainly was not whipping up something each night. I just did not feel like it. I got in a bit of cooking rut. This term I am attempting to turn things around. Part of that tactic involves cooking a couple of dishes on Sunday and having them through out the week. This means I am on the hunt for recipes that are easy and can hit up a lot of the food groups in one dish. Translation, I am eating a lot of soup. Which is great because it is most definitively soup season. But a gal has got to mix it up too.
This Fried Quinoa from Peas and Thank You has been a great addition to my repertoire. I changed things up a bit and didn’t cook the quinoa in coconut milk and vegetable stock, but just kept it simple and made my quinoa in water. I did have coconut oil, so I sauteed everything in that so I could still get that coconut flavor. This recipe calls for tofu, but could easily be omitted or exchanged for chicken, if that’s your thing. I also pleased to amp up the veggies in the dish the second time I made it with a red bell pepper and some carrots cooked along with the peas.
(slightly adapted from Peas and Thank You)
1 c. dry quinoa
1 T. minced ginger
2 cloves minced garlic
1 c. frozen peas
1 c. pineapple
1 carrot, thinly sliced
1 bell pepper, diced
1/4 c. cilantro, chopped
1 T. lime juice
2 T. reduced sodium soy sauce
1/2 c. scrambled tofu
1/4 c. dry roasted, unsalted peanuts, chopped
1) Cook quinoa per instructions.
2) Use coconut oil to sauté the ginger, garlic and carrots. Once fragrant add the peas, bell pepper, and pineapple and cook for another couple of minutes, until vegetables are almost fully cooked.
3) While cooking the vegetables, also be cooking your protein (in this case tofu).
4) Add quinoa and soy sauce to vegetables, stir regularly, cooking until the quinoa starts to toast on the outside.
5) Add mix in scrambled tofu
6) Top with lime juice and peanuts