It’s finally here! In Montreal too! Let me know how you like ’em! I have yet to try…
I’ve never made a pilaf before, but if I did, I think this is what it would/should look like:
This was a spur of the moment recipe. My nutritionist says I need more protein in my diet, especially since I’ve started weight/strength training. Well, here you go. 🙂
I cooked some quinoa in vegetable stock and added some green beans and carrots. But then, while cooking, I saw that I had added too much stock. Dad had cooked and left me some rice and peas (“kidney beans”), so I just threw that in the pot in the hopes that the rice would absorb the excess stock. Then I added some tamari sauce (San-J). I baked Chipotle Lime Crispy Fingers from Gardein to complete the meal and “up” its protein content.
Colder weather is upon us, and with that comes the arrival of fall foods like soup!
I call it my Superfood Tex Mex Soup — “superfood” because it is choc full of calcium, protein, good fat, iron, vitamins (like A and K), and minerals. IT WAS DELISH!
First I cooked the 1 cup of rinsed quinoa in 2 cups of vegetable broth (instead of water). While the quinoa was cooking, I sauteed the chopped up sweet onion and garlic in a large pot with 1 tsbp of coconut oil. Once the onion and garlic had softened, I added all of the seasonings/spices as well as a box of vegetable broth and a can of crushed tomatoes. I peeled, microwaved and diced the sweet potato and then threw it in, along with the cooked quinoa, seeded jalapeno, corn, black beans, kale and spinach. In terms of pepper, I used cayenne, and I found that the soup needed a little more salt than was written.
Lastly, I garnished my wonderful soup with Daiya pepperjack cheese, tortilla chips, and avocado. 🙂
Update: I mixed up leftover soup (now thicker because of refridgeration; it looks more like salsa) with leftover macaroni pie… Can somebody say fiesta in my mouth?!!!