"Where do you get your protein?" is one of the questions most often asked vegetarians and vegans. Beans, nuts, seeds and other such foods is the answer, and quinoa is one of our favorites. This grain-like food is a complete protein, making it a fantastic meat replacement. Try it with this recipe adapted for speed from Moosewood Restaurant New Classics.
See also: - Southwestern-style quinoa salad for a lunchtime protein punch on Meatless Monday - Quinoa-cranberry muffins with almond flour for a protein-packed breakfast on Meatless Monday - Quinoa stir-fry with pineapple and cashews for Meatless Monday
You will need:
1 cup quinoa 2-3 tablespoons oil 8-10 pearl onions 1/2 teaspoon ginger pinch cayenne pepper 1 teaspoon turmeric 1/2 teaspoon coriander 1/4 teaspoon cinnamon 1/2 teaspoon salt 1 3/4 cups water 1 cup frozen green peas
1. Rinse the quinoa in a fine sieve and set aside.
2. Peel the onions and cut them in half.
Heat the oil in a medium skillet over medium-high heat.
Add the onions to the heated oil.
Cook them for four to five minutes.
3. Add the ginger, cayenne and turmeric.
Throw the rinsed quinoa on top.
Stir everything together for a minute or so.
4. Add the coriander, cinnamon and salt.
Stir everything together for another minute or so.
Add the water and turn up the heat.
When the water is boiling, cover and turn down the heat to low, simmering for fifteen minutes.
While the quinoa boils, go ahead and measure out your cup of peas.
5. Add the peas after fifteen minutes are up.
Stir, cover and cook another five minutes or so.
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You can eat this as a main or side dish, perhaps even throw some fresh cilantro on top if you feel so inclined.