Rice, Quinoa and Veggies

This recipe is DELICIOUS.

Not only can you have a healthy meal, the lemon juice can be added to the lime juice (ooops I accidentally juiced my limes) and orange juice…of course you need to add a shot of birthday tequila (thanks Shonna) and Cointreau…on ice (no salt). Diane’s Puckery Margarita with fresh EVERYTHING…

Randy licked his plate and complimented me after stuffing his face.

STIR “fry” MEDLEY

25 Oct 2017

Barely any oils – just the vegan butter and after wrapping this up I’d say you only need half of the butter I used which makes it even healthier.

Red Quinoa, Brown Rice topped with: buttery lemon veggies saute onion, garlic, cherry tomato, green zucchini, kale and garbanzo beans. Added 1T basil (sweet) and 1/2t red chili peppers. 1T of fresh lemon juice and 2T vegan butter.

Y.U.M.

Ingredients

Cook ½ c red Quinoa

Cook 1 cup brown whole grain rice

Chop:

½ yellow onion

2 garlic cloves (slice like dimes as thin as you can)

2 cups of kale

10 red cherry tomato, halved

1 cup sliced zucchini (like halved quarters)

½ can of Bushes Garbanzo beans

1T sweet basil

1 t red chili pepper flakes

2T fresh squeezed lemon (I made a margarita with the remainder…thinking of you Diane!)

Cook rice as directed. Set aside and keep warm.

Cook red quinoa as directed. Set aside and keep warm.

In a giant skillet (or wok if you’re lucky) place 2T of vegan butter. Let it get shimmery hot then add garlic. After about a minute add ALL of the remaining vegetables and beans. Stir in the basil and pepper. Lastly, add the lemon juice! Let simmer.

Plate a scoop of rice, scoop of quinoa and two scoops of the skillet delight.

This was a BIG hit and SO easy too. Even in my tiny kitchen.

Kale Quinoa Buttery Lemony Corny Feast

Who needs a FAST and delicious dinner recipe!? Check this out. You will be glad you did.

A plate of incredible deliciousness that gives you a little buttery flavor partnered with lemony freshness. Packed with protein and completely vegan. It was delicious!

The kale and corn medley is what makes this so flavorful.

I am at 9000 elevation and must cook for a little longer in my travel trailer. Unfortunately the burner “low” setting is not the “low” you would get at lower elevation.

We feasted and we’re STUFFED with this goodness.

Serves: 2

Ingredients

3 C chopped kale

1 fresh lemon juiced (at least ¼ cup, halved)

1 fresh corn kernels (remove from 1 cob)

2 Roma tomatoes, sliced

1 can of black beans

Cook ¾ cups of quinoa

Cook ½ cup of long grain brown rice

½ t crushed red pepper

Pinch of salt

Directions

Prepare your rice (add 1T vegan butter) and red quinoa and set aside keeping warm.

Chop kale and add ½ of your lemon juice. Set aside.

Shuck your corn and slice tomatoes.

Place kale and 1T butter in sauce pan. Bring to simmer (about 4 minutes) then add corn kernels, red crushed pepper and pinch of salt. Stir it often to mix the pepper and salt but not wilt the kale too much (see photo). Remove from heat.

Plate it up: a scoop of quinoa, portion of the fresh chopped tomatoes, rice and kale/corn medley.

This recipe is for two people in case you need to feed more folks.