Speedy Stir Fried Quinoa

I hate Wednesdays.

I’m sure you all have at least one night in your household that drains your soul as soon as you wake up and realize what day it is.

That’s Wednesday.

Because of ballet.

Because of the awkward time of it.

And because the little one hates being strapped in her carseat, hates waiting in the lobby, and loves to tear my car apart if I let her loose in it. So it’s pretty much an hour of agony once a week.

Oh, the things we do for our children’s happiness.

Today was an especially busy Wednesday so I needed to be one step ahead of our schedule to make certain that everyone was fed before hunger struck and there were breakdowns from both big and little people.

I also needed to have gone grocery shopping for the last three days, but with the ever-elusive sunshine being out, I may have chosen to be outside rather than shop, so the fridge was looking pretty sparse.

Enter one of my favourite clean-out-the-fridge speedy dinners: stir fried rice.

Or rather quinoa.

Made even speedier by my beloved food processor.

We’re talking 20 minutes flat.

It’s full of protein thanks to tofu and quinoa and every bit of it is packed with veggie goodness.

The veggies are chopped so fine, even the pickiest of kids may not object.

Speedy Stir Fried Quinoa Serves 4

1 cup dry quinoa* (I just happened to use a tricolour blend this time, but the type does not matter)
2 cups water

1 tbsp olive oil
1 block extra firm tofu
1 bell pepper
1 large carrot
2 cups broccoli
1/2 cup frozen peas
1/2 cup frozen corn

2 tbsps Bragg’s Soy
1 tbsp Worcestershire (vegan, if need be)
1 tsp sesame oil
1/8 tsp red chili flakes

1. In a dry saucepan, toast the quinoa for 2-3 minutes on medium heat until some are starting to turn golden and smell nutty. Add water, bring to a boil, reduce heat, and cook for 15 minutes.
2. Process the tofu in the food processor until it resembles quinoa. Dump into a large frying pan with the olive oil on medium heat.
3. Process the pepper, the carrot, and broccoli in turns, adding them to the pan.
4. Add the Bragg’s, the Worcestershire, the sesame oil, and the chili flakes and cover with a lid, stirring occasionally.
5. When the quinoa is done cooking, add it to the pan along with the peas and corn.
6. Enjoy it while asking your dining partner what their favourite bird is.

*Make sure to rinse your quinoa if the bag it comes in does not say “washed” or “pre-rinsed.” Quinoa is covered with a naturally occurring insecticide called saponin which is rather bitter if not rinsed off first.

Eggs or shrimp could also be great additions to this recipe if that’s your thing.
Other vegetables could also be used such as cauliflower, celery, zucchini, or edamame.

And there is it, the first post on my new site.

I hope you all enjoy this as much as we do.

Until next time, happy eating!