Recipe of the Week: Quinoa and Veggies With Peanut Sauce
I’m about to solve all your dining problems … well, at least for a meal or two. This week, I present a recipe for Quinoa (pronounced (“keen-wah”) and Veggies With Peanut Sauce. In a few easy steps, I am going to show you how to fool your friends into thinking that you are a way fancier cook than you really are AND create a yummy, healthy meal!
Quinoa and Veggies With Peanut Sauce
1 cup water
1/2 cup quinoa
Your choice of veggies, such as broccoli, carrots, bell peppers, celery, mushrooms
Medium-size block tempeh
1 Tbsp. oil
1/2 cup orange juice
1/2 cup peanut butter
2-3 Tbsp. soy sauce
Crushed red pepper (optional)
- In a saucepan, bring the cup of water to a boil and add the quinoa. Reduce heat and cover, cooking for about 10 minutes.
- Wash and cut all the veggies that you are going to use. (Sometimes when I’m feeling crazy, I’ll add bamboo slices. Give it a try—bamboo isn’t just for pandas!)
- Cut the tempeh into bite-size pieces and fry it in the oil. Set aside.
- Lightly steam the veggies (except the broccoli, if using) until they are about halfway cooked. Add the OJ, PB, and soy sauce. Keep this on really low heat so that the PB doesn’t burn.
- Add the fried tempeh and broccoli (if using).This will cause all those lovely broccoli florets to suck up the flavor of the sauce so that when you bite into them, they are little flavor fireworks in your mouth. Broccoli doesn’t take long to get tender, so keep an eye on it.
- You can add more or less PB and OJ, depending on the texture you want.
- Top with crushed red pepper if you want a kick. Then pour the sauce over your quinoa and you’re done!
Makes 2 servings
Now you might be saying, “Paige, what the heck is quinoa?” Answer: It is the seeds of a grain, and it is loaded with iron, amino acids, protein, calcium, antioxidants, and more! These little beauties will keep you healthy and are great for skin, hair and nails, too—can’t hate on something that makes you feel and look good.
The beauty of this dish is that it is QUICK to make—20 minutes, tops—and it will wow your friends and family! Plus, it tastes great hot or cold, so make a batch for dinner, then toss the leftovers in a container—you’ll have lunch for the next day! That’s what we like to call “feeding two birds with one scone.”
Don’t forget to get your hug on tomorrow!