Thursday, September 17, 2009
Roasted Pepper, Eggplant and Broccoli-Quinoa Stir Fry
A colorful platter. Having a variety of colors in your meal is supposed to be healthy and ensure that you get different minerals/vitamins and nutrients. So this should be a good meal :) I made it over a week ago, but did not get to posting it - let's see if I remember exactly how I made the meal.
Roasted Vegetables are easy. I cut the 'chosen' vegetable and brush with Olive Oil, mixed with salt, pepper and a smattering of dried herbs. And roast them in the oven at 400 degrees for 50 mintues. Yummy.
Broccoli-Quinoa Stir Fry was also very easy. I quick-cooked the Broccoli florets and stems in just enough water to cover the vegetables with salt and red pepper flakes. On the side, I cooked quinoa according to package directions. I sauteed the broccoli florets, minced ginger (1 t) and garlic (1 T) and morning star grillers (you can substitute Tofu here too) in a little olive oil. Added hoisin sauce (1 T), slivered almonds. Taste and add more salt and/or red pepper flakes as needed. Mix in the quinoa, squeeze lemon juice (1 t) and it's ready to eat!
Hopefully, I'll post more often regularly. My nephew is here (Neel, and very very cute!!) and my in-laws and parents are back in India, so I am going to have to get back into the kitchen and cook away - every night!