Quinoa and Veggie Stir Fry

"If I had people coming over, this is what I'd serve them."

From what I've heard, quinoa is like a new super food.  I've never been too keen on it, and it's not something I will actively seek out in the grocery store, but some was given to us, so I thought I'd give it a try and find a nice recipe to cook up.

I ended up finding one which was basically cooked quinoa with some veggies on the side, but I decided to mix it all up together, so there are fewer dishes to wash afterwords.  Points for being lazy!  

This recipe is really simple, but it takes some time.

Here it is:

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This recipe is vegetarian: yes

This recipe is vegan: yes

Serves: 3

Calories per serving: 387

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What you'll need:

- 1 C quinoa

- 1 Zucchini

- 2-3 medium carrots

- 1 large onion

- One Bouillon cube (seasoning of your choice.  I tend to stick with veggie, but it's really up to you)

- About a cup of water
- The juice from half a lemon

-2 TBSP olive oil

- A handfull of slivered almonds

- Fried tofu (optional)

Lets get cooking!

- Place the cup of quinoa in a bowl and cover with water.  Let sit.

- Peel and slice your carrots in rounds.  Wash the zucchini and cut both ends off (leaving the skin) and cut in rounds like the carrot.

- Put the oil in a sauce pan on medium heat, and cutting your onion fairly finely.

- When the pan is hot enough, add the onion and enjoy that nice sizzle and smell that comes with sautéd onions (it's one of my favorite smells)

- While your onion is cooking, roast your slivered almonds and put to the side.  

There are 2 ways to roast almonds:   

1) Place the almonds on a baking sheet and put them in the oven heated to 375F (160C) for about 5-10 minutes.  Keep a close eye on them or else they might burn.  Take them out when they get a nice golden brown color.  

2) Heat a pan on medium heat (without oil) and swirl them around until they get that nice golden brown color.

- Once the onion is cooked (translucent), add the zucchini and carrots.  If need be, add another TBSP of olive oil.  Cook on medium heat for a good 10 minutes, until the carrots are about half way cooked.  Don't forget to stir every couple of minutes. 

- Drain the water from the quinoa bowl and add the quinoa and bouillon to your zucchini, carrot and onion pan.  Add a cup of water and the lemon juice.  Stir everything together and put a lid on it, letting it stew for a while.  

-After the water has been sucked up by the quinoa (about 10-15 mins) take a taste and see if it's cooked.  If not, ad another half cup of water.  Keep doing this until the quinoa is fully cooked, without there being water left over in the pan.

- Once cooked, put off to the side, and if you're opting for the tofu, put another pan on the stove on high, add some oil to the pan and let heat up.  

- Cut your tofu into pieces about 1/4 inch thick, and when the oil gets pretty hot, lay them out on the pan.  Let cook for a good 2-3 minutes (until the underside is a nice crispy, golden brown...but be careful to not pick up the tofu too often to check) and then flip, letting cook for another 2-3 mins.  

- Lay the tofu on a paper towel to drain any exces oil, while you serve the quinoa.  Once the stir-fry is on the places, place some slivered almonds on top.  Place the tofu.

-Enjoy!

The finished product.  My tofu is a little sad looking because the pan wasn't hot enough when I put it on.  The flash makes it look pretty weird, but I assure you, it's really good.