I am on a bit of a quinoa kick. I suppose there are worse kicks to be on, right? A friend passed on a non-vegan recipe that looked awesome and very easy to veganize, so here is the final result.
This dish was amazing! I definitely consumed more than I should. Total time to cook/prep was 30 – 40 minutes.
For the quinoa:
1 cup quinoa, rinsed and drained
1 cup coconut milk
1 cup vegetable stock
Bring stock and milk to near boil in pot on high heat. Add rinsed quinoa and drop temperature to low-medium (2 or 3 on my stovetop setting). Cook 20 minutes or so until grains are transparent and liquid is absorbed.
For the stirfry:
3 green onions, chopped (white and green)
1 Tbsp grated ginger (I used fresh but use tube stuff if you need)
2 tsp minced garlic
1 cups peas, frozen or fresh
1 pound firm or extra firm tofu, pressed and sliced
1/4 cup chopped cilantro
2 Tbsp soy sauce
1 Tbsp lime juice (or juice from 1/2 lime)
~ 1/2 cup unsalted peanuts (optional)
Using cooking spray or a drizzle of olive oil in wok, heat green onion, ginger and garlic over medium heat – 1minute while stirring so as to not burn garlic.
Add peas, tofu and cilantro. Let cook for 10-15 minutes. You want your tofu cooked through but it doesn’t need to be browned.
Add in cooked quinoa and mix thoroughly. In a small bowl, combine soy sauce and lime juice, and then drizzle over the stirfry. Stir to mix in. Sprinkle the peanuts on top and serve.