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 Garbanzo Bean Soup

kale-garbanzo-bean-soup-finished-added-cornHearty, filling and packed with nutrients.

  • Vegan and Vegetarian
  • Protein PACKED
  • Nutrient DENSE
  • 185screen-shot-2017-02-17-at-2-34-31-pm Calories per serving

This recipe makes 12  Two-Cup Servings

Get the Recipe in PDF form click: kale-garbanzo-bean-soup-pages

1T EVOO
8 garlic bulbs chopped
1 large yellow onion chopped
6 cups Lacinato Kale chopped
2 cups garbanzo beans (cooked, drained) – side note: InstantPot Garbanzo Beans are simple
3 carrots chopped
1 cup lentils (dry, rinsed)
2 cups sweet potatoes (skin on, chopped dice size)
2 cup red potatoes (skin on, chopped in dice size)
3 celery stalks chopped
1t red crushed pepper
1 ½ t Chili Powder
¾ t Coriander (ground)
½ t Smoked Paprika
1 t salt
8 cups water

**after cooking this my daughter suggested I add corn. She said it was very spicy too. So, I grabbed a bag of organic frozen sweet corn (Trader Joe’s) and dumped it in, closed the lid and I’m letting it sit for a few more minutes.

Key to success in InstantPot cooking is having all of your ingredients ready to go before you begin.

0. Get all ingredients out on counter measured and chopped.
Turn Instant Pot on SAUTE and add oil.
Add garlic, toss around for about 1 minute and then add onion. Stir.
Add chopped kale, stir and blend.
Add carrots, potato, celery and stir and blend.
Add 8 cups of water and stir.
Add spices, and stir.
Add lentils and stir.

Water should be at least ½ inch above your ingredients.

Turn OFF InstantPot then press MANUAL and set time to HIGH for 20 minutes.

Personally I always let the pressure release naturally.

kale-garbanzo-bean-soup-feb-2017 kale-garbanzo-bean-soup-feb-2017-13 kale-garbanzo-bean-soup-feb-2017-12 kale-garbanzo-bean-soup-feb-2017-11 kale-garbanzo-bean-soup-feb-2017-8

The hearty nutrients!
The hearty nutrients!

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