Global Animal, Megan Cross
Hungry? Want something delicious in under thirty minutes? This weeks meat-free monday challenge is my favorite go-to lunch recipe. I always have quinoa on reserve and usually have fresh garlic and ginger lying around. Those three are a mean combination. Just add whatever protein available, beans, tofu, seitan etc. Plus any veggies you have. The tahini-lemon dressing is one recipe that every at-home chef should know. It’s impressive, versatile and delicious.
[twitter_follow username=”@misscrux” language=”en”]
Quinoa with Garbanzo Bean Sauté
- 1 C. quinoa, I used the red variety
- 2 C. water
- 1 t. olive oil
- 1 can garbanzo beans
- 1 bell pepper, diced
- 1 T. gralic, minced
- 1 shallot minced
- 1 T. ginger minced
- 1/2 t. salt
- 1/4 C. white wine.
Place quinoa and water into medium saucepan bring to boil, reduce to a simmer and cover. Cook for ten minutes. Without removing the lid, remove from heat and let sit for five minutes. Meanwhile, heat oil in a sauté pan, shallot garlic, ginger, cook for a few minutes. Add bell pepper and beans cook for about 5 minutes add wine and turn heat down to low. Salt and pepper to taste. Mix quinoa with sauté and add your favorite veggie or cabbage. Dress with lemon-thaini dressing and enjoy!
Tahini-Lemon Dressing
- 1 T. soy sauce
- 1 T. water
- 1 T. Tahini
- 2 T. lemon juice
- 1 t. miso paste, optional
Blend or mix all ingredients together. Taste and add more of the ingredient you like best. Add more soy sauce to make the dressing saltier. Or more lemon juice for sourness you can even add the lemon zest. Add a touch of siracha for spice.
More Megan’s Meat-Free Monday Recipes:
You must log in to post a comment.