Thai-style quinoa stir fry

Ingredients

• 1 cup uncooked quinoa
• 1 bell pepper, chopped
• 1 onion, diced
• 2 carrots, peeled and chopped
• Snap peas, trimmed
• Broccoli, chopped
• 16 oz extra firm tofu, cubed
• 1 Tbsp. ginger
• 1.5 Tbsp. oil
• 1/3 cup soy sauce
• 2 Tbsp. red curry paste
• 2 Tbsp. warm water

Directions

1. Cook quinoa according to package instructions
2. In a large skillet, over medium-high heat, combine bell pepper, onion, carrots, snap peas, broccoli, tofu, ginger, and oil. Stir occasionally until vegetables are tender-crisp.
3. In a small bowl, combine soy sauce, red curry paste, and warm water.
4. When the quinoa is cooked, add to skillet with veggies and top with sauce. Stir until the sauce is evenly distributed.

Adapted from Eat Good 4 Life

 

Pad Thai-inspired stir fry

Ingredients

• 8 oz. rice noodles
• Head of broccoli, chopped
• 16 oz. tofu, cubed
• 1 red pepper, chopped
• Half an onion, chopped
• 2 carrots, chopped
• 2 tablespoons oil
• ½ cup peanuts, chopped
• 1 cup fresh herbs like cilantro, green onions, and basil, chopped
• 5 tablespoons fish sauce
• 2 teaspoons garlic chili sauce
• 2 tablespoon soy sauce
• 3 tablespoons white vinegar
• 5 tablespoons vegetable broth
• 3 tablespoons brown sugar

Directions

1. Place the uncooked noodles in a bowl of warm water to soak until soft
2. Heat 1 tablespoon of oil over medium high heat. Add the veggies and stir fry until they are tender-crisp.
3. Combine the fish sauce, garlic chili sauce, soy sauce, white vinegar, vegetable broth, and brown sugar in a bowl or jar and mix well.
4. Drain the noodles
5. Remove the cooked veggies from the pan and set aside.
6. Add another tablespoon of oil to the pan. Add the noodles to the hot pan and stir fry for a minute, using tongs to toss. Add the sauce and stir fry for another couple of minutes, until the sauce is starting to thicken and stick to the noodles.
7. Add the vegetables back to the pan and toss together.
8. Remove from heat. Stir in the peanuts and herbs. Serve immediately.

Adapted from Pinch of Yum

Quinoa, kale, and tomato soup

Ingredients

• 1 cup uncooked quinoa
• 2 (14.5 oz.) cans diced tomatoes
• 1 (15 oz.) can Great Northern beans, drained and rinsed
• 1 (15 oz.) can cannellini beans, drained and rinsed
• 1 onion, diced
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• 2 bay leaves
• 4 cups vegetable broth
• 2 cups water
• 1 bunch kale, stems removed and leaves chopped

Directions

1. Place quinoa, tomatoes, beans, onion,  garlic, oregano, basil, rosemary, thyme and bay leaves into slow cooker. Stir in vegetable broth and  water until well combined.
2. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
3. Stir in kale until wilted. Serve immediately.

Adapted from Chelsea’s Messy Apron

Quinoa and lentil pilaf

Ingredients

• 1 cup lentils
• 1 bay leaf
• 1/2 teaspoon thyme
• 2 cloves garlic, minced
• 1/2 onion, diced
• 2 Tbsp. oil
• 2 stalks of celery, chopped
• 2 carrots, peeled and chopped
• 1/2 cup quinoa
• 1 cup vegetable broth
• 1 lb. cauliflower, chopped
• 1/4 cup parsley
• 1/3 cup chopped almonds
• Salt and pepper

Directions

1. Add 1 tablespoon of oil to a medium saucepan with the celery and carrots, and cook over low heat until soft (~8 min). Add the quinoa and stir for about 2 more minutes. Add the broth and bring to a boil. Then cover and cook over low heat until the liquid is absorbed (~18 min).
2. While the quinoa is cooking, put the lentils in a separate saucepan and cover with water. Add the bay leaf, thyme, garlic, and onion and bring to a boil. Simmer over moderately low heat until the lentils are tender (~18 min). Drain any excess water and discard the bay leaf.
3. In a large skillet, heat the remaining tablespoon of oil. Add the cauliflower and cook over moderately high heat until lightly browned in spots (~5 min).
4. Toss the lentils, quinoa, and cauliflower together in one of the pots. Add the parsley and almonds. Season with salt and pepper. Serve hot or at room temperature.

Adapted from Delish