I’m all about FOUNDATION FOODS – meaning grains, beans and veggies – these are the foundation that I have built my NEW and improved healthy body with.  The perk is that when ever I have made one or more of them I’ve got something to stand on for the next couple days, i.e. I can build a quick meal using them as left overs.

The other night I knew I needed some serious MEE food, I went through the cupboards and fridge determined to create with what I had – I like to use my groceries and therefore keep a minimal amount in the house, only shopping once we hit the need point – this keeps my market  bill down and me creative!

So here is what I made:

Quinoa, Carrot, Kale, Kombu, Mushroom Pilaf

Whatcha’ Need:

1 cup of Quinoa soaked for 15 minutes with 3 inch piece of kombu seaweed

4 cups of chopped kale

1/2 cup of any type mushrooms

1/2 cup of thin matchstick chopped carrots

1/4 large sweet onion

4 cloves of garlic minced

2 tomatoes chopped into small pieces – not tiny.

1/4 cup of olive oil

1 tsp of salt – optional

1 tbsp Braggs Organic Sprinkle seasoning – yum!

I use my WOK, as it is my most favorite pan to cook with.

Watcha’ Do:

Heat your wok, add 2 tbsp of your olive oil, garlic, onions, mushrooms and quinoa.  Move everything around in the pan toasting the quinoa and mixing the flavors for about 3 minutes.  Add in chopped and washed bite size kale, tomatoes, carrots, chop kombu small & add in, then and bragg seasoning.  Add the rest of your olive oil, blending it all nicely, then add 2 cups of water bring to a boil then lower the heat to low and cover.  Adding your salt 8 minutes before everything is cooked.  It takes about 30 minutes or less for the quinoa to cook.

I served it with Tofu Schitzel.

LEFTOVERS!!!

Gluten Free Dairy Free

Quinoa Croquettes!

My kids call ‘em crunchy patties and LOVE ‘em!!!!!!!!!!!!!!!!!!

These are great with soup and salad!

Whatcha’ Need:

It depends how much quinoa pilaf you have left over- I used 2 cups worth

1 egg

1/2 cup of rice yeast free, gluten free, dairy free bread crumbs. You can use regular bread crumbs if you are not gluten free.

1/4 cup of olive oil

Watcha’ Do

Whip your egg, mix in your quinoa pilaf and add 1/4 of your rice bread crumbs.  Make patties much like you do hamburgers.  On a small plate sprinkle a layer of bread crumbs as you will be dredging/dusting your patties on both side then placing them in the hot olive oiled skillet. About medium heat brown both sides and place on a napkin.  If the skillet drys out add more oil.