Quinoa for Two

So often I hear "I can't cook homemade meals for just the two of us" or "just me" or whatever reason keeps people out of the kitchen cooking real food from real ingredients. And it's all rubbish excuses! here is how I make a small batch of quinoa just for my son and me (it's actually just for me, he doesn't like it, but it was my original recipe so now it serves me dinner and two lunches):

1 C Chicken broth (or whatever broth you have)
1/2 C quinoa
1 clove garlic
juice from half a lemon

Bring broth to a boil.
Reduce to low.
Add quinoa.
Add lemon and garlic (minced/grated/finely chopped)

Simmer 10-15 minutes, covered, until broth is absorbed.

You can eat it as is (the chicken broth, garlic and lemon juice are delish on its own), or you can jazz it up a little. Here are links to previous quinoa recipes posted: Quinoa Salad and Friend Quinoa.

That's it. Makes a small batch for a small family. Real food. Real ingredients. Real love.

Meatless Mondays--Vegetable Fried Quinoa

For the past month or so I have converted my family to Meatless Monday Menus. No particular reason except I am trying to increase fiber, broaden my recipe options, encourage more vegetable consumption all for a healthier life for my son and me.

Last night I made some chicken fried quinoa (think chicken fried rice, sub quinoa for rice). Tomorrow, Meatless Monday, I am revisiting this recipe and leaving the chicken out. Here is my recipe, sorta: 

Ingredients: 

Cold Quinoa (I used 1/2 cup uncooked to make two batches)

1/2 Orange Bell Pepper

1/2 Red Bell Pepper

1/2 Green Bell Pepper

1/2 Medium Onion

1/2 can of bamboo shoots

1ish thinly sliced jalapeno

1t crushed red peppers (optional)

2 eggs

1/2 inch finger of fresh ginger, finely grated

2 cloves of garlic, finely grated

olive oil

fish sauce

low sodium soy sauce

Olive Oil

Singapore Seasoning from Penzey's Spices

Make quinoa in advance, chill for at least an hour in the fridge. 

Slice all the veggies into strips 

Add 1-2 T olive oil to a skillet on high heat

Dump ALL veggies, bamboo shoots, garlic and ginger in

Here's the trick--use a HIGH HEAT to get a nice char on the veggies, which WILL happen without burning if you stir now and then. Once the charring is just happening, push the veggies to the sides of the skillet making a small circle in the center. Into this circle (you can add meat at this point if you are using meat, let the meat cook BEFORE adding the eggs), crack your eggs. Let them fry/scramble fully before mixing with the veggies. Mix it all up once eggs are fully cooked. Everything is mixed well, add the cold quinoa (I chose quinoa over rice because it's healthier and is an excellent source of protein). Splash a tiny bit of fish sauce, about 2T low sodium soy sauce and maybe 1T of singapore seasoning (YES!!!). Mix until thoroughly heated, ensuring the soy & fish sauce is fully mixed in w/ the veggies and quinoa. 

Remove from heat, serve with garnishment of crushed peanuts and lime wedges to bring out the flavors. 

Edited to add: This served both of us a healthy dinner portion and just enough leftover for my lunch. 

Enjoy! 

Double ETA: this recipe was inspired by emilybites.com as provided to me by my fabulous office manager, Chrissy.

PS--what are YOUR favorite Meatless Monday Meals? I need some new ones!!!