Healthy Chef Lilia's recipe of the month
This satisfying medley of Quorn Grounds, colorful veggies & quinoa makes a delicious addition to any holiday gathering.
QUORN & QUINOA CONFETTI PLATE
Healthy Chef Lilia’s cost-cutting tip: Make your own roasted peppers! To roast peppers, simply char them on all sides over an open flame of a BBQ grill or gas stove. Use a pair of kitchen tongs to safely keep turning the peppers to insure they get well "blackened" all over, then immediately place then into a paper bag. Close top bag tightly and let stand until the peppers come to room temperature. Remove peppers from bag and peel off the charred skin. What you will be left with is a deliciously smoky tasting roasted pepper. Simply remove the seeds and enjoy! If you don't have a BBQ or gas stove, please peppers on a cookie sheet & place on oven rack positioned close to the broiler element in your oven. Broil on HIGH, while turning, to insure even charring. Continue as above. 1 large pepper yields about 1 cup roasted pepper.
Ingredients-
Prep time- about 25 minutes
Makes 4-6 servings
1 cup + 2 Tbsp. vegetable broth (divided)
1/2 cup quinoa, thoroughly rinsed with cold water; well drained
2 Tbsp. olive oil
2 Tbsp. chopped scallions
2 cups Quorn Grounds
1 Tbsp. soy sauce
3/4 cup frozen, chopped broccoli, thawed
2/3 cup canned artichoke hearts, well drained, chopped (about 1/2 of a 14 oz. can)
1/2 cup shelled edamame
1/2 cup jarred, roasted red pepper, drained, diced*
salt & pepper to taste
1/3 cup chopped walnuts, toasted
Grated Parmesan cheese, if desired
Instructions-
1) Combine 1 cup of the vegetable broth and quinoa in a 1-1.2 qt. saucepot. Bring to a boil over High heat. Reduce heat, cover & simmer 12-15 minutes or until all of teh liquid has been absorbed.
2) Meanwhile, heat olive oil in large skillet over Medium-High heat. Add scallions, Grounds, soy sauce & remaining 2 tablespoons vegetable broth. Cook, while stirring, 3-4 minutes or until Grounds are heated through and liquid has evaporated.
3) Stir in broccoli, artichokes, edamame & red pepper. Continue to cook & stir 3-4 more minutes or until heated through; stir in hot, cooked quinoa. Season with salt and pepper.
4) Just before serving, sprinkle with walnuts. Serve with grated Parmesan cheese, if desired.
* This recipe is a great way to use leftover brown rice, bulgur or other cooked grain. Simply substitute 2 cups cooked grain(s) for the quinoa & 1 cup of vegetable broth. Using leftover, pre-cooked grains also shortens the prep time of this recipe!