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
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.
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.
My kids call ‘em crunchy patties and LOVE ‘em!!!!!!!!!!!!!!!!!!
These are great with soup and salad!
It depends how much quinoa pilaf you have left over- I used 2 cups worth
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
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.