Once upon a time, it was during a rather difficult time in my life, my dear friend Edith introduced me to quinoa. At a time when I really needed good friends, she was more supportive than I could ever have wished for a friend to be. We all have times where we have to lean on others to be our strength, depend on others or where we just need to have someone’s support and company. I spent some long evenings over at her place and on one of those occasions, I helped her whip up a simple Pilaf that can be used as a vegetarian main or as a side.
Here a meal made possible by friends 🙂 Quinoa Pilaf and grilled buck tenderloin from my friends Rebecca & Marc
I am not claiming that this is exactly the way she made it, since who knows how well my memory serves me, and I have made various versions over the years, but to this day, anytime I make this dish, I say a little prayer of thanks to her and it warms my heart to know that I am blessed enough to have good friends that are there for me, when I need it most 🙂
- 1 cup quinoa (uncooked)
- 2 cups shiitake mushrooms
- 1/2 lb (1/2 pack) frozen mixed vegetables (peas, corn, baby lima and green beans)
- 1 pack Tempeh, cut into cubes
- 3-4 tbsp Shoyu or Tamari (Soy Sauce)
- 1/2 cup water
- coconut oil for cooking
- Carefully rinse the quinoa in several changes of cold water to remove the saponins. (If you have a really fine meshed sieve, you can use that).
- Place in a medium sauce pan and cover with water by 3/4″ (You are adding about 2 cups water), bring to a boil on medium, then cover and simmer until done and most of the water is absorbed.
- In the meantime, place tempeh in a dish and drizzle with Shoyu or Tamari Soy Sauce, set aside to marinade.
- Cut the stems off of the mushrooms, then slice the mushroom caps, set aside.
- Heat some coconut oil in a big skillet, and add the tempeh pieces, (don’t pour the soy sauce in, pick the pieces out) reserve the soy sauce.
- Cook until browned on one side, then flip each piece and cook on the other side.
- Add the mushrooms, soy sauce, 1/2 cup water to the skillet and cook until the mushrooms are tender.
- Add the frozen vegetables and cook until heated through. Combine the cooked quinoa with the mushroom and vegetables, and serve.
Here’s to good friends and those unexpected people that are there for you an of course the good food that connects us all!
© 2012 SimpleHealthyHomemade