Well, let’s see if I can still do this; it’s been a while. Sorry for the absence, but I think I’m getting back into the swing of things. Our kitchen counter tops are supposed to arrive today . . . just when I was getting used to the plywood stand-in! I bring you this easy and delicious, gluten-free meal that’s ready in no time. Speaking of stand-ins, quinoa is a great alternative to rice. It’s a nice change, plus it’s an excellent source of protein. The avocado is also a nice touch, contrasting well with the crunchy cashews.
INGREDIENTS:
1 C tri-colored quinoa
1-1/2 C vegetable broth
1 Tbs olive oil
2 cloves of garlic, minced
2 bell peppers, chopped
1 small onion, chopped
2 stalks celery, sliced
2 small zucchini, sliced
2 C mushrooms, quartered
1/3 C tamari or soy sauce
1/8 C lime juice
1/2 tsp sesame oil
1 thumb-sized piece of ginger, peeled and grated
1 C unsalted cashews
1 avocado, peeled, pitted and cut into chunks
DIRECTIONS:
In a medium saucepan, combine the broth and quinoa and bring to a boil. Reduce heat to low, cover, and cook for 15-20 minutes. Meanwhile, heat the olive oil and garlic over medium heat for 1 minute. Add the bell pepper, onion, and celery; cook 8-10 minutes, or until softened.
Next, add the zucchini and cook for 4-5 minutes, then add the mushrooms. Cook for 3-5 minutes.
In a small bowl or measuring cup, whisk together the tamari, lime juice, sesame oil, and ginger; set aside. Once the quinoa is cooked, add it to the cooked veggies, along with the cashews. Reduce heat to low and stir in the tamari mixture, combining everything thoroughly.
Top individual servings with avocado and enjoy!
- 1 C tri-colored quinoa
- ½ C vegetable broth
- 1 Tbs olive oil
- 2 cloves of garlic, minced
- 2 bell peppers, chopped
- 1 small onion, chopped
- 2 stalks celery, sliced
- 2 small zucchini, sliced
- 2 C mushrooms, quartered
- ⅓ C tamari or soy sauce
- ⅛ C lime juice
- ½ tsp sesame oil
- 1 thumb-sized piece of ginger, peeled and grated
- 1 C unsalted cashews
- 1 avocado, peeled, pitted and cut into chunks
- In a medium saucepan, combine the broth and quinoa and bring to a boil. Reduce heat to low, cover, and cook for 15-20 minutes.
- Meanwhile, heat the olive oil and garlic over medium heat for 1 minute. Add the bell pepper, onion, and celery; cook 8-10 minutes, or until softened.
- Next, add the zucchini and cook for 4-5 minutes, then add the mushrooms. Cook for 3-5 minutes.
- In a small bowl or measuring cup, whisk together the tamari, lime juice, sesame oil, and ginger; set aside.
- Once the quinoa is cooked, add it to the cooked veggies, along with the cashews. Reduce heat to low and stir in the tamari mixture, combining everything thoroughly.
- Top individual servings with avocado and enjoy!
Looks delicious! Can’t wait to see the new counter tops!
Thanks, Barb 🙂 I’ll post a picture with my next post.