Quinoa Buy a package. I like the red Inca variety. Cook 4 servings according to directions, adding ½ to a whole vegetable bouillon cube to the pot. Add 1 cup of frozen peas to the mix when the quinoa is about 5 minutes from being done cooking.
Seitan Buy a package at your local health food store/co-op, Whole Foods, or Wegmans (or, if you’re truly hardcore, pick up a cookbook and make your own). Put seitan into a large bowl with 2 teaspoons olive oil, a few drops of tamari, freshly ground pepper to taste, a drizzling of agave nectar, and 2 chopped garlic cloves. Marinate while you prep the following.
Beans Buy a can of Goya pink beans and sauce. Pour can into a small saucepan and heat. You can also add a package of Badia Sazon for extra seasoning and a pleasantly neon orange color. You can find Goya and Badia products at any major grocery or Latin food market.
Asparagus Clean and snap the ends off of half a bunch of asparagus. Pat dry and line asparagus on foil or oven-safe platter. Drizzle with 1 teaspoon olive oil and a generous amount of kosher salt, freshly ground pepper, and 1 chopped garlic clove. Place in an oven preheated to around 450 degrees (I use a toaster oven on the broiler setting). Roast for around 5 minutes or until slightly browned and crisp.
At this point, your quinoa should be ready (it will take 15 to 25 minutes to cook). Dump into a large bowl or Tupperware container so you can use the same pot to cook the seitan in. Place all of the seitan mix in pot, cook over medium-high flame—stirring often—until browned.
Scoop about 1 cup of the quinoa and peas into another bowl. Top with ½ cup of beans, ½ of cooked seitan, and all the asparagus. Lightly sprinkle with sea salt—just a touch to brighten it since there is already plenty of salt in everything. I also splash some hot sauce atop the bowl. Eat. Save the leftover quinoa, beans, and seitan for a very satisfying, filling, and delicious lunch for the next day. Just add a salad to the mix for more veggies.
How easy was that?
Seitan Buy a package at your local health food store/co-op, Whole Foods, or Wegmans (or, if you’re truly hardcore, pick up a cookbook and make your own). Put seitan into a large bowl with 2 teaspoons olive oil, a few drops of tamari, freshly ground pepper to taste, a drizzling of agave nectar, and 2 chopped garlic cloves. Marinate while you prep the following.
Beans Buy a can of Goya pink beans and sauce. Pour can into a small saucepan and heat. You can also add a package of Badia Sazon for extra seasoning and a pleasantly neon orange color. You can find Goya and Badia products at any major grocery or Latin food market.
Asparagus Clean and snap the ends off of half a bunch of asparagus. Pat dry and line asparagus on foil or oven-safe platter. Drizzle with 1 teaspoon olive oil and a generous amount of kosher salt, freshly ground pepper, and 1 chopped garlic clove. Place in an oven preheated to around 450 degrees (I use a toaster oven on the broiler setting). Roast for around 5 minutes or until slightly browned and crisp.
At this point, your quinoa should be ready (it will take 15 to 25 minutes to cook). Dump into a large bowl or Tupperware container so you can use the same pot to cook the seitan in. Place all of the seitan mix in pot, cook over medium-high flame—stirring often—until browned.
Scoop about 1 cup of the quinoa and peas into another bowl. Top with ½ cup of beans, ½ of cooked seitan, and all the asparagus. Lightly sprinkle with sea salt—just a touch to brighten it since there is already plenty of salt in everything. I also splash some hot sauce atop the bowl. Eat. Save the leftover quinoa, beans, and seitan for a very satisfying, filling, and delicious lunch for the next day. Just add a salad to the mix for more veggies.
How easy was that?
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1 comment:
Wow!! These look so good. I loved it.
Thanks for sharing this..
Here are some more useful recipes which I am sure you will find useful.
paleo bread
Regards, Johny.
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