This is a recipe that is so basic that I keep most of the ingredients in my kitchen at all times! This is my go to dinner when I haven’t had time to go grocery shopping but I still want something healthy. You can use whatever vegetables that you have in the house and it turns out great every time.
-2 cups dry Quinoa
-4 cups water
-Any Veggies you have on hand
-2Tbsp Olive Oil
-2 tsp Minced Garlic
-4 tsp chopped onion spice
-1/2 cup organic soy sauce
-1 cup water
-2Tbsp cornstarch (can substitute with flour, but be sure to mix together with the sugar before adding to other ingredients)
-4Tbsp Brown Sugar
-2Tbsp Organic Cane Sugar
First thing, soak the quinoa in water for 15 minutes. I use the quinoa out of the bins at whole foods, but if you use an ‘instant’ type then just prepare it according to the package directions.
After the quinoa has soaked, strain out the water and move the quinoa into a medium saucepan. Add 4 cups water, sea salt, and a splash of olive oil and bring to a boil. Once it is boiling, cover and simmer for 20 minutes. Fluff with a fork and serve.
Gather the ingredients for your bulgogi sauce. Put the olive oil and garlic in a medium saucepan over medium heat. When the garlic starts to sizzle, add the chopped onion spice, soy sauce, water, cornstarch, and sugars. Stir occasionally until bubbly and then reduce to low heat until ready to use.
For the veggies: Swirl about 2 Tbsp of olive oil in a larger saute pan over medium heat. Chop whatever veggies you are using and throw them in with the olive oil. Tonight I only had broccoli and kale in the house, so that is what I used here.
When everything is finished, you can layer it like the first photo. Tastes great and my hubbie thanks me for making it every time! For anyone wondering where we are getting our protein, there are 2.5 grams in 1 cup of kale, 4 grams in 1 cup of broccoli and 10 grams in 2 cups of quinoa. Here is a good guide that I found: http://www.vegparadise.com/protein.html Hope you enjoy! 🙂