It’s been a while since I’ve been inspired to create a new recipe. Actually it has been way too long. Today I finally broke my dry spell. I tried my hand at a quinoa recipe, but without an actual recipe. This is all from scratch. I was a little worried as I have only cooked quinoa once before, and well like I said it’s been a while. So you could imagine my excitement when it came out amazing.
As of late I have fallen back into old eating habits, aka unhealthy. I need to break that again and stick to it, but now I have realized it’s not just myself who has fallen into those habits, but my children as well. Overall they are pretty healthy eater, but they do love junk food.
My oldest has always been a hard one to get to try new foods. If he could live off of turkey sandwiches, hamburgers and bean and cheese burritos I’m sure he would. I will give him credit though as he has gotten a little better, which may have a little bit to with the fact that I make it harder and harder for him to pick out the good things in meals. But I hall give credit where credit is due. I’m nice like that.
My daughter has been on board with healthy eating. For being only nine I am happily surprised at this. She has always loved certain vegetable but getting her to branch out hasn’t always been easy. Plus we’re limited on a lot sine she is allergic to nuts. But if there is one kid that I know will not only help me cook up new creations, but enjoy them as well, it would be her.
And then there’s my youngest. My wee boy. He actually isn’t that small anymore but he know he’s the baby and will use that knowledge a best he n to get hi way. Little does he know I’m on to him, and have been for years. But I til play along because I do so love a good challenge. And a challenge he is. He may not have the pickiest pallet but he knows what he likes and isn’t too keen on trying things outside of his little box. He does however love salads which makes me very happy.
And look, I’ve gone off an ramble about my loves when I was supposed to be sharing a recipe. If you have a vegetarian in your house, this recipe is completely vegetarian. I hope your family enjoys this one as much as we all did.
- 1 cup quinoa
- 6 mushrooms diced
- 1/2 red onion sliced and quartered
- 2-3 cups sliced kale
- 3-4 cloves Garlic (1 tsp)
- Sea salt (two turns of the salt grinder)
- Pepper (1/4 tsp)
- Cayenne Pepper (1/8 tsp)
- Balsamic Vinegar 1/2 cup)
- 1 Vegetable bullion
- Olive oil
- First start with cutting up your tofu. I halve it, then cut into strips then cut again in the other direction to make three across cubed tofu squares.
- Coat your pan with the olive oil and cook the tofu on medium high heat. Make sure to mix it every few minutes. While that is cooking chop up the remaining vegetables and set aside.
- In a small pot combine two cups water, one cup quinoa and one vegetable bullion. Bring to a boil. Reduce heat to a summer, cover and cook for 15-20 minutes.
- I always add a slight brown to my tofu to give it more texture. Once you see it starting to brown add the onions and mushrooms. Cook for approximately more ten minutes. Add garlic and stir for a minute. Next add your kale, stirring again.
- Now my favorite part, add the balsamic vinegar. Stir for one more minute and remove from heat.
- By now your quinoa should be done. If all the liquid has cooked out pour it into the large pan with your tofu and vegetables.
- Mix together well so the balsamic coats evenly.