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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This recipe was given to me by a friend when we both lived in Montreal. It's amazing and vegan too (depending on the kind of peanut butter you use). Tastes good with shitake mushrooms. I use miso broth to cook the quinoa. Ingredients:
1 1/2 cups dry quinoa |
2 cups broth |
3 tablespoons raisins |
2 tablespoons sesame oil |
1 onion |
1 -2 hot pepper |
3 garlic cloves |
8 -10 mushrooms |
1/4 teaspoon salt |
1/2 teaspoon turmeric |
1 tablespoon cumin |
1 (454 g) package tofu |
1 cup soymilk |
1 lemon juice |
1/2 tablespoon peanut butter |
1 -2 tablespoon miso |
2 cups spinach |
Directions:
1. For the quinoa: rinse well, boil stock, add quinoa and let it simmer, covered, until water is absorbed. Remove from heat and add raisins.
2. Sauté oil, onion, hot peppers and garlic on medium for 4 minutes.
3. Add mushrooms, spices, tofu or chickpeas and sauté for 5 minutes more with some salt.
4. Add soymilk and lemon juice.
5. Dissolve peanut butter and miso in hot water. Add to stir fry.
6. When almost ready, add spinach on top to steam.
7. Serve with lime slices.
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