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.

Southwest Red Potato Quinoa Stew

IMG_0480Southwest Red Potato Quinoa Stew
PRINT PDF Southwest Red Potato Quinoa Stew.pages

Servings: 8

This stew is hearty and flavorful.  I love to make HOT (spicy) foods for Randy and this one got two thumbs up from him in the flavor department.

We at it with corn chips but you could have corn bread with it instead (I just ran out of time to bake it).

Ingredients:
1T EVOO
6 garlic bulbs, crushed
1 yellow onion, chopped
5 carrots, diced to bite size
5 cups of red potatoes, diced to bite size
1 cup red quinoa, rinsed
1 cup celery, chopped
1 cup broccolini, chopped
4 cups kale, chopped well
5T of Southwest Spice Seasoning*
Water (to just over the vegetables, for me it was 6 cups)

Prepare all of your ingredients BEFORE you turn on InstantPot.

Put InstantPot on to SAUTE mode.
Add EVOO.
Add garlic, let simmer in hot oils for 30 seconds.
Add onion and mix well allowing it to soften (about 1 minute).

Put InstantPot WARM mode.
Add carrots and repeat onion handling (1 minute stirring).
Add celery, stir for 30 seconds.
Add broccolini, stir for 30 secs.
Add spices, stir well.
Add kale (no need to stir).
Add quinoa (flatten and press it down).
Add potatoes, press down – no need to stir).
Fill water above (like 2 centimeters max) the potatoes.

Place cover securely on top.
Put steam release into CLOSED mode.

Set MANUAL MODE to HIGH and 15 minutes.

Do not force the pot to open!  Allow the pressure to reduce on its own.  If you must “help” it along, use oven mitts when you OPEN the release valve.  
SOUTHWEST SPICE SEASONING
I adapted these from Emeril’s – place all of these in a container you can shake or stir.   If you have these herbs FRESH I’d highly recommend you use them instead of the dry spice from a jar.
2T HOT chili powder
2T ground cumin
1T smoked paprika
1t black pepper
1t coriander
1t cayenne pepper
1T salt
1T dried oregano