Okay. So! Here ye, here ye: one more quinoa recipe aka "quinoa(n)core" for those who asked for more quinoan (I don't think that's a word) recipes. Quinoa deserves all the love and recognition it can get and I'm absolutely LOVING everyone's quinoa enthusiasm. Let's start a revolution! Quinonward!
This week I have another quinoa quickie, ideal for quick dinners for the whole fam. It's super simple, easy, fast and delish. I call it: The Bok-wok-teriyak.
Tempeh fans? Can I get a show of hands?
(That was supposed to sound like Fo Sho. Kind of a stretch, I kno.)
For this recipe you will need:
1. Fresh Greens: Whatever you're into stir fry wise. For me (this week) I went with Bok Choy, Baby Broccoli greens and green onions from the farmers market.
2. Teriyaki Sauce - I always cook stir-fries with (Veri Veri) Soy Vey, which you can find pretty much anywhere.
3. Olive Oil
4. Tofu (firm)
6. Quinoa of course! *which, if you're new here, please see here, here and here and DON'T FORGET TO RINSE/SOAK YOUR QUINOA before cooking. (In veggie broth or organic chicken broth if you eat meat.)
1. Chop onions and baby broccoli and throw them into a Wok with the Bok and heat on high.
2. Chop Tofu and Tempeh into even rectangles and place on (lightly) oiled pan. Cook over medium heat for ten-minutes or until brown.
3. Drizzle veggies lightly with teriyaki sauce and a pinch of olive oil as you stir. (Don't want to overdo with the teriyaki or else it will get soupy and weird.)
veggies, including bok in the wok with teriyok
4. When tofu and tempeh look fully cooked (light brown) go ahead and drizzle a pinch more teriyaki over the tofu and tempeh.
5. Same goes for fully cooked veggies. (Drizzle a pinch more teriyaki over the cooked veggies in the Wok.)
6. Serve Stir-fried veggies and teriyaki'd tempeh + tofu over fresh (steaming!) quinoa and serve to loved ones with a smile.
What's awesome about this dish is its next-day-deliciousness. Refrigerate whatever you have left over and serve cold the next day. Or the day after. Or even the day after that.
Quinoa note that has nothing to do with this recipe: You can deliciously substitute quinoa for any and all pastas, rices, etc. It's delicious topped with marinara sauce and veggies, curried tofu, etc. A great way to cut white-flour carbs and eliminate gluten.
(ED: There will be more Eat Well featuring both tofu and tempeh in the future. Stay tuned!)