Happy accidents occur in the kitchen often. An unexpected combination of elements can create a surprisingly delicious meal. Such was the case when I combined quinoa with a plethora of epic vegetables. Again, I’m not keen on measuring, so amounts are estimates. Recipe below.
INGREDIENTS
1 cup quinoa (in 1.25-1.5 cups liquid)
1-1.5 cup Brussel sprouts, sliced
1/5 pack tempeh (sliced thin and then cut)
1 Onion, chopped
2-3 cloves garlic, chopped
Bok choy, rinsed, chopped
Bean sprouts
2 cups carrot/broccoli/cauliflower (raw in a pack is handy), chopped
Cranberries (chopped a bit, to declump and for better dish coverage)
Seaweed (any variety you like)
Dry roasted sunflower seeds (may use roasted pumpkin seeds or chopped almond)
Olive oil
Liquid aminos
Spice mix: turmeric, curry, garam masala, paprika, ginger, cumin, coriander, dill, oregano, Italian seasoning, thyme, rosemary, garlic powder, pepper (very little), and any other spice you love. [I don’t use salt, and I encourage you to wait until the end to see if salt is even needed.]
DIRECTIONS
Start the quinoa first or even prepare it the night before, so it's ready when you whip up the dish. I make it in a pressure cooker with veggie broth or fresh ginger tea, cooking for 22-25 minutes.
Brussel sprouts and tempeh are next. I broil these separately because it’s JUST SO AMAZING! Set oven to broil (about 350-375 degrees F). I actually used a countertop toaster oven, especially in the summer, when my big oven makes the house too hot! Rinse brussel sprouts, cut flat bases off and slice into thirds (or halves, if small). Pour a little olive oil in a glass baking dish, sprinkle a bit of your spice mix on the oil and then place brussel sprouts AND then tempeh slices in the dish. It’s ok to stack them. Sprinkle with more oil and spices (you may stir, if you wish). Broil for 25-30 min (if you see the tops getting charred, stir up the mixture.
When the broiled items have about 8-10 minutes left, heat about 3 T. olive oil in large wok on medium heat (turn lower, if needed). Saute chopped onion. Once they go clear, add garlic. Stir. Add chopped carrot, broccoli and cauliflower. Sprinkle in about 1 T. of your spice mix and stir. I add a shake of extra garlic powder too. Add bok choy and then add prepared quinoa and brussels sprouts with tempeh into the wok mixture. Add cranberries, seeds and large handful of bean sprouts. Stir well. You may add another sprinkle of spice and stir again. Crunch up a handful of seaweed (I like dulse, nori, kelp or dried algue seche, which I crunch up and sitr in at the very end. You may also get those thin seaweed sheets and crumble in your plate with a stir, but beware, some have other, unpleasant ingredients). Add a few squirts of liquid aminos and give a final stir before serving.
