quinoa – The Vegan Love Project

Tofu Quinoa Broccoli Scramble

An incredible source of vegan protein, the combo of quinoa and tofu in a quick scramble makes it fast, easy, and satisfying. Perfect for after a bog workout- also the turmeric promotes healing and recovery- it is also an anti-inflammatory food.

Tofu Quinoa Broccoli Scramble

1/2 package (7.5 oz) firm tofu, crumbled

2T coconut oil

1c steamed quinoa

2c steamed or sautéed broccoli, small dice, stems and florets (you can quickly sauté the broccoli prior to the scramble in the same pan and remove and add later)

½ medium onion, small dice

1/4c nutritional yeast- more if desired!

1 clove garlic, minced

1/2t ground turmeric

1/2t salt

1/4t black pepper

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1T prepared arugala or basil pesto

In a heated skillet or fry pan over medium high heat, heat up the oil and add the onion, garlic, turmeric, salt, black pepper and sauté until aromatic and golden.

Add the crumbled tofu and sauté over medium heat, stirring frequently for 2-3 minutes, coating the tofu with the onion mixture.

Add the quinoa and work the mixture with a wooden spoon to incorporate it all.

Mix in the diced broccoli just until heated through then add the pesto. Sprinkle in the nutritional yeast and mix until well incorporated.

Serve immediately with toast or in a breakfast tofu burrito, sprinkled with additional nutritional yeast.

I like mine with fermented hot sauce!!

Summer Quinoa Salad

Summer Quinoa Salad

1 ripe avocado, pitted, and cubed

1 1/2c steamed quinoa

1T fresh basil

1/2c cooked, drained, chickpeas

½ tomato, small dice

2t fresh lemon juice or limejuice

1T Extra Virgin Olive oil

1/4t pink salt

Black pepper to taste

1T nutritional yeast

In a medium sized bowl, add the cooled quinoa (room temp is best), and all of the other ingredients. Toss well and season to taste. Serve with additional avocado and tomato slices. Summer Love.

Quinoa Vegetable Soup

This soup was made to feed my soul. Every vegetable in it was locally procured, if not from out of my own garden……food is healing, food is medicine.

Quinoa Vegetable Soup

1 clove garlic, minced

1small bunch kale, de-stemmed, torn into bite size pieces

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½ onion, small dice

1small jalapeno

1 small carrot, sliced

1 stalk celery, sliced

3T olive oil

1 small potato, small dice

2c broccoli florets

3/4c cooked pinto beans

1/2c cooked quinoa or brown rice or pasta

1t smoked salt

4c water, pre-boiled in a kettle

salt and pepper to taste

In a soup pot over medium heat, add 1T olive oil and sauté the garlic, and hot pepper until golden and aromatic, then add the kale and sauté until bright green. Remove from the pan and set aside.

In the same soup pot over medium heat, add 2T olive oil and sauté the onions, carrots, and celery until golden and aromatic. Add the potatoes and pinto beans, and cover with the hot water. Add the smoked salt, reduce the heat and let simmer for 15-20 minutes.

Add the cooked quinoa, broccoli and cooked kale and cook for an additional 5-7 minutes until the broccoli is tender and bright green. Adjust the seasonings, salt and pepper to taste. Serve immediately and top with nutritional yeast and crusty bread.