Posts Tagged ‘Quinoa’
Feb 20, 2010 – Quinoa Veggie Enchilada
First of all, kudos to www.vegweb.com for a lot of my inspiration. This recipe was found after a google search of vegan mexican dishes.
We were very happy with the final product. It makes amazingly full enchiladas that fill you up!
To plate this dish, I chose a red pear and some edamame.
Quinoa Veggie Bean Burritos Enchilada Style
Ingredients (use vegan versions):
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 large green or red bell pepper, chopped
1 small zucchini, chopped
2 cups baby spinach, roughly chopped
1 teaspoon cumin
1 teaspoon taco seasoning or chili powder
1/2 teaspoon oregano
1- 14oz. can diced tomatoes, drained and juice reserved
1- 14oz. can black, kidney, or pinto beans, drained and rinsed
2 cups water
3/4 cup quinoa
1 cup frozen corn (optional), thawed
1- 8oz. can tomato sauce seasoned with 1/2 teaspoon each cumin and chipotle chili powder
1/4 cup vegan mayo
squirt of ketchup
squirt of lime juice
6 soft taco size flour tortillas
Directions:
1) Preheat oven to 350 degrees Fahrenheit.
2) Heat olive oil in a medium sized pot and saute onion, bell pepper, zucchini and garlic until they are soft. Stir in the cumin, taco seasoning, and oregano and then add the drained tomatoes and spinach. Add the black beans, water and quinoa. Bring to a boil and then lower heat to medium low and cover. Simmer for 20 minutes or until quinoa is tender. Stir in thawed corn (if using). Season with salt and pepper.
3) To make the sauce, mix the tomato sauce and the reserved tomato juice in a bowl. Season with cumin and chipotle chili powder. Stir until combined.
4) Prepare drizzle by combining vegan mayo, ketchup and lime juice in another small bowl.
5) To prepare burritos, spread a little bit of sauce in the bottom of a baking dish. Fill a tortilla generously with the quinoa mixture. There will be a lot of filling so don’t be afraid to fill them to bursting. Roll the tortilla closed and place seam side down in the baking dish. Proceed with the rest of the tortillas. Pour remaining sauce on top of all the burritos. Drizzle with vegan mayo/lime juice mixture. Bake uncovered for 20 minutes.
Source of recipe: Adapted from a recipe I found in Vegetarian Times.
Makes: 6 burritos, Preparation time: 20 minutes, Cooking time: 20 minutes
Feb 15, 2010 – Quinoa and Carrot Stir Fry
This was kinda a spur of the moment dinner. I had just a few ingredients, since we had not gone to the store for the week.
I had some green pepper, carrots, quinoa, rice avocado, mushrooms, onions and sweet potato. None of which amounted to much all by themselves, but together, they made a great meal.
First I julleine cut the sweet potato, and the carrot and green pepper and started to cook the rice and quinoa.
I stir fried the onion in some olive oil and for 3 minutes or so. I added the sweet potato, and green pepper and some stir fry sauce, about 1 tbsp.
As it cooked, I added the mushrooms and carrots, and right at the last 3 minutes I added the avocado in small dollops.
I plated the rice and quinoa and just put the stir fry right on the plate, I was pretty hungry so I am happy that I at least got a few pictures of this one.
