Salty, Sweet, Sour and Savory: Crazy Quinoa

People often ask me where I get protein from, assuming the only plant-based options are bland powders and supplements. Yes, there are many vegan protein powders out there (some really tasty ones actually), but you really don’t have to look far to find delicious plant-based proteins- nuts, beans, seeds, tofu, tempeh, lentils and quinoa are all powerful proteins.

Quinoa is a grain that’s considered to be a “complete protein” meaning it provides all of the essential amino acids that our bodies need. A great way to add more protein to your diet is by substituting quinoa where you would normally use rice or noodles.

Quinoa has a light, slightly nutty taste that goes very well with other foods. My favorite dishes are ones that contain many different flavors and this recipe for Crazy Quinoa really has it all! It’s Sweet, Salty, Sour and Savory but somehow all of the ingredients come together harmoniously.

Crazy Quinoa

makes 4 servings

What you’ll need:

• 1 + 1/2 tablespoon coconut oil
• 1 onion, diced
• 1 cup diced mushrooms (any kind will do!)
• 1 tbs gluten-free tamari
• 1/3 cup raisins
• 2 cups cooked quinoa (1 cup dry)
• 2 tbs tahini
• 2 cups kale
• 1 avocado, peeled and thinly sliced
• 1 cup ruby sauerkraut*

*Make your own in advance or look for all natural, preservative-free sauerkraut at any health store!

Directions:

1. Cook quinoa ahead of time. I like to cook it in vegetable broth to add flavor.
2. Heat coconut oil in a large pan at medium-high heat. Add onion and cook for 2 minutes, stirring occasionally.  Turn heat down to medium and add mushrooms, cooking another 5 minutes and continue to stir.
3.  Turn heat down to low, stir in raisins, tamari, tahini and cover. Let sit for 2 minutes then stir in quinoa, allowing everything to stay warm.
4. In a separate pan heat 1/2 tbs coconut oil at medium heat. Add kale and sauté for about 2 minutes or until tender. Be careful not to over cook.
5. Scoop about 1/4 of quinoa mixture onto each plate. Using a spoon, shape the quinoa into a round form. Next, place kale on top of the quinoa layer. Arrange avocado slices on top of kale (I made a shape with them radiating from the center) and sprinkle salt and pepper on avocado. Top with and sauerkraut and serve!

NOTE- this meal will taste just as great without the fancy arrangement. Feel free to pile all ingredients into a bowl and mix!

This is what it will look like after a few bites anyways…