Making sure your meatless monday vegetarin dish is full of good protein as well as super yummy.
Quinoa and eggplant combine one of my new go-to meatless recipes. I love fried rice, but for a meatless meal I wanted to use a more complete protein; enter quinoa. This fabulous grain is versatile and tasty. The combination of eggplant, mushroom and zucchini blend well, and give the dish some good texture to bite into.
1 cup quinoa
2 cups water
2 tablespoons olive oil, divided
1 teaspoon sesame oil
1 cup mushrooms
2 eggs, beaten (optional)
2 tablespoons soy sauce, I used a gluten-free low sodium variety
Cook quinoa per package directions, typically 1 cup quinoa to 2 cups water. Remove from heat and cool. Refrigerate until cold – at least two hours, overnight is best.
Coarsely chop vegetables and sauté in oil until just hot, you want to maintain a firm texture. Remove from pan and set aside. Scramble eggs, stirring constantly, until just set. Set aside.
Heat oil in a large skillet or saucier, add cold quinoa and stir-fry until hot. Add eggs, vegetables and soy sauce to quinoa and stir-fry until hot. Serve immediately,
Season with additional soy sauce to taste, if desired.
Contributed by Nikela Volunteer Anji Britten