As we get ready for an escape from rainy Seattle to Hawaii, I wanted to use up some of the things in the refrigerator and came up with this easy but pretty delicious concoction. I always have quinoa in the pantry and I had a pack of field roast (a vegan grain meat) that was approaching expiration. I also had a large red onion. I took a quick trip to Whole Foods and added 4 bunches of dino kale, a red pepper, green pepper and some mushrooms to what I already had and created this quinoa and kale dish in a large wok.
1 red pepper chopped
1 green pepper chopped
1 large red onion chopped
2-4 cloves of garlic minced
4 bunches of dino kale, washed throughly and cut into bite size pieces
1 container of bella mushrooms
2 cups of quinoa soaked and rinsed
1 package of Field Roast Italian sausage links (optional)
a cup of veggie broth (or water)
2 tablespoons soy or tamari sauce
2 teaspoons paprika
1 teaspoon cayenne pepper
What I did (directions):
- pepare the quinoa and set aside
- slice up the field roast and pan saute until it’s a bit crispy (cover and set aside)
- Cook the peppers, onion and garlic in the wok with a bit of veggie broth for about 1-2 minutes. Add the mushrooms.
- As the above is cooking, start adding the chopped kale by the handful, mixing in and adding more as it cooks down until it’s all in there.
- add quinoa
- add field roast
- stir and mix thoroughly
dish up into large bowls and enjoy!
I was scouring my blog for our favorite recipe to share for Community Fitness’s Foodie Friday feature when I realized it was buried in an old post (a Seattle related post from 2012 ironically). At the time, I wrote that you can pretty much put anything in a taco shell and kids will eat it. It was true two years ago and it’s still true today!
Here is our family favorite:
Quinoa and Black Bean Tacos
The recipe is adaptable and doesn’t need to be exact – because as I mentioned, you can put anything in a taco shell. The beauty of this recipe is how simply it is. At the same time, protein rich quinoa and black beans (and tofu if you so choose), make this a power packed meal. Add some fresh veggies and greens and you really have a well rounded, nutritious dinner!
1 cup of rinsed uncooked quinoa
1 small yellow onion chopped
1 red bell pepper diced
2-3 jalpenos diced (optional)
1 can or 3/4 cups of corn kernels
14 oz of cooked black beans (or one can)
1 packet of sprouted tofu, chopped up into cubes
roasted baby carrots (added because I happened to have some in the refrigerator)
one packet of organic taco seasoning (you can also make your own with equal parts of cumin and paprika with a dash of cayenne pepper)
Chop the carrots and roast them with a drizzle of olive oil and salt @ 425 in the oven for about 30 minutes. (these are a delightful but totally optional addition)
In the meantime, chop the onion and pepper and sauté in a large pot with water or olive oil. Once these veggies are cooked, add 2 cups of water or vegetable broth and the seasonings and bring to a boil.
Add the cup of quinoa to the boiling mixture and cook about 16-20 minutes.
Add black beans, cooked carrots and mix in the tofu – Warm this mixture for a few minutes.
Add this mixture to a warmed taco shell, a soft tortilla or a tostada. Top with shredded spinach leaves, maybe a sprinkle of cheese and salsa. Enjoy!