>tomato basil vegetable quinoa


one of my favorite thai dishes that i order at a local restaurant is a thai basil vegetable dish.  rather than eating this with rice i decided to toss in some quinoa instead.  i’m a big fan of this nutirent filled grain!  here’s my vegan take on one of my favorite thai dishes.

1 tomato, sliced
1/4 cup of yellow onions, sliced
1/4 cup chopped basil
2-3 cloves of garlic, chopped
1/2 cup sliced mushrooms
1 cup of broccoli
1 cup of shredded cabbage
1/2 cup of sliced carrots
1/2 cup snow peas
1/4- 1/2 cup cashews
1/2-1 cup of bean sprouts
1-2 tbs sweet chili sauce
1-2 tbs vegetarian stir fry sauce
peanut oil
serrano pepper chopped (optional)
2-3 tbs of water
1-2 cups of cooked quinoa

1)  on medium heat peanut oil in a large pan.
2) saute onions and garlic for 1-2 minutes.
3) add cashew and cook for 2 minutes.
4)  add mushrooms, peas, broccoli, carrots and cabbage.  add water and stir fry for 2 minutes.
5)  add tomatoes, basil, pepper, chili sauce and vegetarian stir fry and cook for 1-2 minutes.
6)  turn stove off and toss in cooked quinoa.
7) serve dish with a side of bean sprouts.  mix bean sprouts together while piping hot on your own plate.  enjoy!


>cucumber chickpea quinoa salad


i just put this together for dinner using left over cucumber salad that i ate the night before. this is a great salad to eat that light, yet fullfilling and loaded with nutrients.

1 cucumber sliced, cubed what ever you like.
1/2 cup of japanese rice vinegar
a handful of cherry tomatoes, sliced
1/4 red onion, sliced
1-2cups of cooked quinoa
1/2 cup of chickpeas, drained
salt, pepper and red pepper to taste
fresh parsley for garnish

1) marinate cucumber, tomatoes, onions, salt, pepper and red pepper in vinegar in a large bowl.  cover and chill for preferably and hour.
2) in another bowl mix chickpeas and quinoa together.  when cucumber mixture has fully marinated, drain vinegar and add the mixture to the quinoa and chickpeas.

>tofu and french bean quinoa with heirloom tomato cucumber salad


quinao, pronouced keen-wa, originated in south america and was a staple food of the ancient incas. although quinoa may resemble a grain, it is actually the seeds of a leafy plant. quinoa is a complete protein that consists of 12%-18% protein. below is a recipe that i concocted in my kitchen tonight. for the side dish, i made an simple heirloom tomato cumber salad inspired by a tomato salad i had at lucas in oakland. to your health!

quinoa ingredients:
1/2 cup quinoa (i used trader joe’s organic quinoa)
1 cup of vegetable stock
7oz tofu (cubed and browned in canola oil)
french green beans (cut in half)
salt and pepper

1) place quinoa and vegetable stock in a small quart pot and bring to boil. reduce to simmer and cover. cook for 10-15 minutes.
2) steam french green beans.
3) in a large bowl, toss quinoa, green beans, and browned tofu. add salt and pepper to taste.

tomato heirloom cucumber salad ingredients:
1/2 lbs of heirloom tomatoes, sliced
1/2 lbs of cucumbers, sliced
1/4 of sliced red onions
3tbs red wine vinegar
2tbs of white vinegar
2tbs olive oil
red pepper flakes
salt and pepper

1) whisk red wine vinegar, white vinegar, salt, pepper, and red pepper flakes in a small bowl.
2) in a larger bowl, combine cucumbers and tomatoes. add vinaigrette mixture to the cucumbers and tomatoes. toss all ingredients together and chill for a minimum of 30 minutes.