Here’s another Meatless Monday recipe to tantalize your taste buds and get you cooking this cruelty-free meal in your kitchen. This week’s Meatless Monday recipe is contributed by our friend, Leigh-Chantelle from Viva la Vegan! a website with a large range of vegan recipes that focuses on positive information, education and vegan outreach.
Ingredients:
1 cup Inca red quinoa
2 cups filtered water
1 eggplant (aubergine), salted and thinly sliced
4 yellow squash, thinly sliced
1 zucchini (courgette), thinly sliced
1/2 red capsicum (pepper), thinly sliced
1 bunch Bok choy, coarsely chopped
2 garlic cloves, crushed
Method:
Cook quinoa and water in saucepan until white rims form around the periphery of the grain
Saute garlic cloves in a small amount of water
Stir-fry eggplant, squash, zucchini, capsicum until tender
Add bok choy, stir-fry until cooked
Combine with quinoa and serve
Serves 3-4 people
Chia (328 comments)
From time to time, I’ll make a quinoa + veggies pilaf at home, sometimes with regular quinoa, sometimes with red quinoa. Both are yummy with veggies.
For a even more hearty meal, I recommend adding either cubes of firm tofu or chunks of veggie sausage by Fieldroast (or another brand from your local health food shop).
The Veggie Cook (43 comments)
Quinoa is well-loved… just read HappyCow facebook comments on this!