- 1 package of seitan
- 1 avocado
- 1 cup grape tomatoes, sliced into quarters
- 1/4 red onion, chopped
- 5 sprigs of cilantro, chopped
- 1/2 cup fresh corn, lightly roasted (or the frozen roasted corn from TJs is great!)
- BBQ sauce
- 1 cup quinoa
- salt, pepper to taste
Combine quinoa with 1 1/2 cup of water in a small saucepan. Simmer on medium heat until water is absorbed.
Meanwhile, pat dry the seitan and pull apart to small pieces (about 1-2 inches). Lather with BBQ sauce and place in the oven on Hi Broil for about 10-15 minutes (you want to cook just a bit, but more importantly evaporate the water content).
In a medium bowl, combine the tomatoes, onion, cilantro, corn and avocado. Add the seitan and season with salt and pepper to taste. You can then either add the quinoa to the rest of the ingredients to make it as a salad, or serve the quinoa as a base and keep it separate. Either way its a delicious and fresh lunch or dinner!
The marinade is great for anything. I like to marinate portobello mushrooms or tofu in it or drizzle it on veggies before roasting. This recipe is for tempeh and delicious served on a bed of quinoa with a green vegetable (broccoli, kale, spinach or a combo).
serves about 2
- 1 package of tempeh, cut into triangles
- 1 head of broccoli, chopped
- 1 bunch of kale, chopped
- 4 tbsp soy sauce
- 4 tbsp maple syrup
- 2 tsp rice vinegar
- 2 clove of garlic, chopped (or garlic salt works too)
- 1 tsp tabasco, hot sauce or cayenne
- 1 cup quinoa
- 2 cups water or veggie broth
Slice tempeh into small triangle.
Combine all marinade ingredients together and soak tempeh for a good 15-20 minutes. Heat olive oil in a saute pan and saute tempeh until browned. Use the remainder of the marinade to coat the broccoli/kale and add to the tempeh in the saute pan. Cook for just about 3-4 minutes, until veggies are soft (but not overcooked).
Meanwhile, combine quinoa and water (or veggie broth) over medium heat, cover and simmer until water is absorbed. Once quinoa is cooked, add it to the tempeh and veggies mixing all together and serve.
Matts kickin off 2011 with a month long of vegan eats. This was his first attempt at quinoa (a food that doesnt particularly excite him) – but it actually came out really tasty due to the spice cabinet! See what can happen when you add some spice?
serves about 4
- 1 cup quinoa
- 2 cups of water
- 4 generous slices of fresh ginger, minced
- 1 onion, minced
- olive oil
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp cardamom
- 1/2 tsp cayenne
- 3/4 cups golden raisins
- 1/2 cup pine nut (or peanuts, walnuts or any nut you like)
Heat oil and saute ginger and onion until soft in sauce pan or deep saute pan. Add quinoa and water and let simmer with the top on until all the water is absorbed (takes about 10-12 minutes or so). Add spices and blend together to taste. Transfer quinoa into large serving bowl and add raisins and nuts. You can serve as a side or eat as lunch!