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Bryanna Clark Grogan

Bryanna Clark Grogan

Posted January 6, 2011

Published in Food, International

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WHAT WE HAD FOR DINNER LAST NIGHT-- QUINOA TACO BOWL

Read More: avocado, Corn and Avocado Salsa, quinoa, red quinoa, Soy Curls, taco bowl, taco paste

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It looks a bit messy, but it was delish!


This is pretty fast to make if you have the Taco Paste made up in the refrigerator (recipe below-- it keeps for ages!).  We had a rather late dinner last night and I had some already reconstituted Soy Curls in the fridge, and some ripe avocados that needed using, so this is what I came up with-- DH loved it!  Healthy, spicy, lots of textures.

Printable Recipe

BRYANNA'S QUINOA TACO BOWL
Serves 3, more or less

Quinoa:
1/2 cup quinoa
1/2 cup red quinoa (if you don't have any, just use 1 cup regular quinoa in total)
2 cups water
a few pinches salt

Corn and Avocado Salsa:

1 cup thawed, frozen sweet corn kernels, drained
2 medium ripe tomatoes, chopped
1/2 cup chopped red onion
1 medium green pepper, trimmed and chopped
1-2 tablespoons chopped jalapeƱo peppers (can be pickled)
1 large ripe avocado, peeled and diced
1 tablespoon minced cilantro (or 1 teaspoon dried)
1 tablespoon lime juice
1 teaspoon ground cumin
1/2 teaspoon hot sauce
1/2 teaspoon salt

Spicy Soy Curls:
3 cups reconstituted Soy Curls (3 ounces dry)
about 1 tablespoon Bryanna's Taco Paste (recipe below)
a few sprays of oil
Garnish: Tofu Sour Cream (recipe here, or use a commercial version)

Mix the 2 types of quinoa together in a medium pot with the water and salt.  Bring to a boil, then cover and turn down to a low simmer.  Simmer for 20 minutes; turn the heat off and let stand about 5 minutes.

To make the Salsa, mix all of the ingredients together in a medium bowl.  Refrigerate until serving time.



In a medium bowl, mix together the reconstituted Soy Curls with the Taco Paste, rubbing it into the Soy Curls with your fingers until evenly distributed.  Heat a large nonstick skillet and spray it with a few squirts of oil.  Add the Soy Curls and stir-fry for a few minutes just to heat and slightly brown.

Place a scoop of quinoa in each serving bowl, top with 1/3 of the Soy Curls and add a pile of the Salsa alongside.  Drizzle Tofu Sour Cream over the Soy Curls and serve!

BRYANNA'S TACO PASTE
Mix in a food processor until smooth:
1/2 cup good-quality chile powder
7 tablespoons red wine vinegar
2 tablespoons dried red chile pepper flakes
4 vegetarian broth cubes, crumbled (or enough for 4 cups liquid), or 4 teaspoons veggie broth powder or paste
1 tablespoon olive or Chinese sesame oil,
1 tablespoon flour (or 2 teaspoons rice flour)
1 tablespoon Marmite (or other yeast extract)
1 tablespoon water
1/2 tablespoon salt
6 cloves garlic, peeled
1/2 teaspoon EACH dried oregano and ground cumin
             
Store in a tightly-covered jar in the refrigerator.



All the best,

 

 

THURSDAY, JANUARY 6, 2011

http://veganfeastkitchen.blogspot.com/2011/01/what-we-had-for-dinner-last-night.html

 


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