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Thursday, November 15, 2012

anything goes quinoa congee

I have a revolving collection of "go to" meals - stuff I make when I cant be stuffed/am too impoverished to buy new supplies and gotta use what I got, something I know will taste good without having to use three hundred ingredients and every burner on the stove, a meal that wont require me to use my brain and simply whip itself up in under half an hour whilst my mind is an autopilot.

This quinoa congee is my newest such creation, but I have a feeling that it'll stick around for a tad longer than most of the others - it's simple, delicious, healthy and you could easily mix and match any of the ingredients depending on what's getting a little floppy in the fridge.

Quinoa Congee:


1 onion (I used a yellow onion)
1 tsp coconut oil/sesame oil
1 cup white quinoa
2 cups water
3 cloves of garlic, minced
thumb sized knob of ginger, minced
1 small tablespoon miso paste
1 head of broccoli, chopped tiny
1 carrot, grated
1 zucchini, grated
1 cup shredded red cabbage
2 Tally Ho brand tempeh burgers or any pre-marinaded tempeh
plenty of sriracha sauce

How you do this:

Dice up your onion. Heat up your oil in a medium sized saucepan and add your onion until fragrant and slightly browned.

Dump your quinoa and water into the same saucepan and leave it to simmer for about 15-20 minutes.

Whilst you are waiting, heat a small amount of oil (if required) in a frying pan and cook your tempeh.

When almost all the water has evaporated, add and stir through your garlic, ginger and miso until dissolved, and then add your chopped broccoli, mix it through until it is bright green but still crunchy.

Dish up the quinoa, top with the carrot, zucchini, cabbage and sliced up tempeh. Douse liberally with sriracha and eat.

So, so disgustingly easy and rewarding! You can very easily substitute most other veggies, tofu for the tempeh, and even mix up the grains and try you hand with millet, amaranth, barley, buckwheat or whatever is on hand. Add some delicious mushrooms, nuts and seeds, spring onion - the possibilities and combinations are practically endless.


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