My favorite sort of meal. One that requires 15 minutes or less of kitchen time.
Put quinoa in saucepan with water. Cover with lid. Place over low-low heat and go back to work. To accomplish low-low heat I use a trick I learned from a friend’s husband and stack two grates over a low flame on my gas stove. He probably likes to stand over the stove as much as I do.
After an hour or so return to the kitchen and remove the quinoa from heat. In a non-stick pan over medium heat, pour a little (~1 tsp) olive oil in non-stick pan. Cross-hatch onion and “chop” into pan (~2 tbsp). Add 2-3 dried celery leaves if you have them, a dash of tandoori spice mix (or chili powder or something else with a little “heat” that you like) and a dash of cumin (or some other spice you have/like). Chop 1/4-1/3 of a block of tempeh into pan. Pour a little soy sauce into pan trying to hit the tempeh. Add frozen green beans and frozen brocoli. I happened to have some partially dried cherry tomatoes (a tip from Lynne Rossetto Kasper of “The Splendid Table) and threw a few in. If you have tomatoes or carrots or other vegetables, frozen or fresh, you could add some of those to the mix if you’d like. Add 1/2-3/4 c. of quinoa. Stir everything and try to break up the quinoa clumps if yours is overcooked and mushy like mine. Squeeze a little lime juice over everything (you could substitute lemon juice or a little vinegar) and a few more dashes of soy sauce in the general direction of the quinoa clumps. This is the final product.
Note: My “recipes” are guidelines and amounts are estimates. The goal is to use whatever you have on hand and to use as few dishes, pots and utensils as possible. Oh yeah, and to wind up with something edible for dinner.
Great stir fry idea!