GRAND RAPIDS, Mich. (WOTV) - Eating whole, plant-based cuisine is not only the healthiest way to roll, it can be the most economical too. Say the the magic words: THINK AHEAD!
Make a double batch of my Pineapple Coconut Quinoa one night for dinner and refrigerate half of it. The next night pull it out and rock this stir-fry in about fifteen minutes. You'll make so much food so quickly, you just may feel like a magician!
Quick Quinoa Stir-Fry
Makes 6-8 servings
1 T EVOO
4 Garlic cloves
1 T Curry
1 C Tofu, soft and crumbled
1 C Orange bell pepper, diced
1 C Sugar snap peas, tips removed
1 C Grape tomatoes, halved
1 C Spinach, fresh
4 C Cooked quinoa or Pineapple Coconut Quinoa
Sea salt to taste
6-8 Lime wedges
Tamari, a wheat-free soy sauce
Wine Paring: Tabor Hill Gewurztraminer 2011
Heat the EVOO in a deep sauté pan. Add garlic and sauté for 1-2 minutes then add curry and cook for 1 more minute. Next, add the crumbled soft tofu and toss to coat in the pan. When the tofu looks amply covered and has the consistency of scrambled eggs, add the peppers for 1-2 minutes, then the tomatoes for 1-2 minutes, then the spinach until wilted and lastly add the cooked quinoa until heated through. Adjust salt to taste. Serve with a lime wedge and a side of tamari.
All ingredients and wine are available at D&W Fresh Market.
m-Tips: Have everything prepared and ready to sauté before starting, because once the cooking process starts this dish will be done quicker than you can say abracadabra. Over cooking the vegetables will cause them to lose their vibrant colors. Also, keep the tamari (soy sauce) on the side instead of seasoning the whole dish with it as it darkens the look. This dish tastes just as great the next day but will never look as good as when it is immediately made and served. So, if you're trying to impress someone with your culinary talents, make it fresh. Keep the leftovers for your lunchbox.
Copyright Margaux Drake
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