I was attempting to throw together dinner ahead of time and looking for ways to cut back on clean-up, I had the “bright” idea of doing a one-pan stir-fry with quinoa. Well it doesn't make sense thinking back on it, and I don't know why I did it. But it worked, and it only worked because of the fact it was being made ahead of time. The time this dish spent in the tupperware container was enough to complete the quinoa's cooking and expansion time! Served immediately and this would've been a disaster.
All ingredients are organic & gmo free
2 carrots, peeled & sliced
1 medium onion diced
3 cloves of garlic chopped
½ cube firm tofu, drenched with Bragg's aminos
¾ c water + ¼ cup Bragg's apple cider vinegar
An additional ¼ cup water
¼ cup fresh cilantro, chopped
½ cube flavored tofu (I used Thai)
~1/2 cup of quinoa (I eyeballed it)
2 tablespoons oil
½ green pepper, sliced
1 head of broccoli cut to trees
grated ginger (from your frozen stash)
In a large skillet on medium-high, heat the oil, then add onions and carrots. Stir-fry for about 3 minutes, then add firm tofu and allow to cook until onions brown on tips. Now add the pepper and grated ginger, then add the quinoa. After about a minute add the garlic, broccoli, flavored tofu, and green pepper. Add the water-vinegar mixture; about half of it. Stir, and try to concentrate the quinoa near or in the hot water. Once it starts to simmer, add the rest of the water-vinegar mixture. Let this cook for a few minutes, until the quinoa begins to expand. Now transfer the dish to a large tupperware container, add the cilantro and juice from the lemon half, and add a little more Bragg's aminos. Pour the other ¼ cup of water over the works and seal the lid. In about an hour, if all goes well, you'll have a complete dish with fully expanded quinoa. Cool huh.