Fried Quinoa

This dish came to be when I was t-20 minutes away from hosting a dinner party, and I had a mild panic attack that there wasn't going to be enough food (my biggest dinner party fear). I decided to throw some leftover quinoa together with some peas and carrots, added some soy sauce, and I was amazed by the result. It really tasted like a less greasy version of fried rice, and my guests couldn't get enough. Of course there ended up being plenty of food, but I was really glad that I made this dish. It has now become a staple in my vegan cooking, and you should make it one too!




Ingredients

• 2 cups vegetable broth
• 1 cup quinoa
• 1 package silken soft (or extra soft) tofu
• 4-5 carrots, peeled and sliced thinly
• 3/4 cup frozen peas
• 3/4 cup frozen corn
• 1/2 onion, chopped
• 4 garlic cloves, minced
• 4-5 tbsp. tamari (Japanese soy sauce)
• 4-5 tbsp. soy sauce
• Salt and pepper, to taste

1. Add the vegetable broth and quinoa to a medium pot. Bring to a boil, then reduce to low hear and cover. Simmer for about 20 minutes until the quinoa has absorbed all of the broth.
2. In a large sauce pan, heat the onion, garlic, and carrots. Cook for about 10 minutes until the vegetables are soft. 
3. Add the tofu to the pan, and break up until dispersed in small crumbles. Cook for about 3 minutes.
4. Add the cooked quinoa and mix thoroughly. Immediately add the soy sauce and tamari. The mixture should be thoroughly coated, but not drenched, in sauce. Add more if necessary.
5. Add the peas and corn and cook for about 5 more minutes, stirring regularly.
6. Garnish with peanuts and serve. Enjoy! :)