Miryam’s original recipe

Ingredients:

  • 2 cups uncooked quinoa
  • 3 organic peppers, different colors
  • 12 oz fresh green beans
  • 16 oz extra firm tofu, cubed
  • 1-2 tbs fresh ginger, chopped
  • 2 tbsp olive oil
  • Sesame seeds, optional
  • 1/3 cup reduced soy sauce
  • 2 tbsp red curry paste
  • 2 tbs water

Instructions:

  1. Cook quinoa according to package instructions
  2. In a large skillet, over medium to high heat, add all the ingredients except the cooked quinoa and sauce ingredients.
  3. Cook tofu/veggie mixture for 5-8 minutes until tender stirring occasionally. On the meantime, in a small bowl mix the sauce ingredients. Set aside.
  4. When the tofu/veggie mixture is almost tender add the quinoa and sauce mixture to the skillet. Mix through and cook further for another minute or so stirring constantly.
  5. Turn heat off and serve immediately. You may sprinkle some pepper flakes and sesame seeds if desired before serving.
  6. NOTE: If you feel you don't have enough sauce you can increase the amount. I do that sometimes but when my kids are eating it I don't since it may be too spicy for them.
  7. Recipe suited for lacto-ovo-vegetarians!

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