Another night I made a big ‘ol batch of cooked organic (yellow/white) quinoa… I put it in the fridge. The following morning I scooped some out, added raw cashew milk ( 60-Second Raw Nut Milk recipe here ), organic apple, organic cinnamon, and Living Fuel’s Cocochia – Voila – Easy, Fast, Raw Vegan Transition Meal.
"Sweet-ish" Quinoa Breakfast
Then, later that day I went the savory route. I scooped out some of the already-made quiona and added whatever I could find in the fridge. It included shredded organic carrot, diced organic celery, quality organic capers , diced organic cucumber, and organic (non-raw) salsa. I wanted to add some avocado but they weren’t ripe, so this served as a nice low-fat meal, protein rich.
Savory Quinoa Lunch
The following morning, I easily threw another powerful breakfast together. This time it was the plain organic quinoa to which I added diced organic apple, raw organic cacao nibs (no better time to use raw cacao than in the morning, eh?), and get this… instead of just using the (plain) raw pili-hemp nut milk I made the night before, I shook the milk with some Sun Warrior protein powder so the end product was pouring my protein shake on top of my quinoa breakfast for massive energy sustaining power. I remember back in my former body building days, we frequently added protein powder to our oatmeal. Love that! I want all the energy I can get.
Powerful Extra Protein Rich Breakfast for this hardworking mama!
One last example: On July 4 we had planned on a day where we wanted to snack, relax, and for one of our main meals Greg was going to pick up vegan burritos from Chipotle. But, turned out they were closed. Well, I didn’t have much on hand in the refrigerator… BUT… I did have my staple quinoa (this time an organic tricolor quinoa) and a few other odds n ends. So, I took the quinoa and dumped it in a bigger bowl, and added a 1/3 english cucumber, diced. Tossed it to mix. Then, I took to the stove and cooked up some (organic) plain tempeh, onion, and garlic in olive oil, tamari, and black pepper. While that was cooking, I decided I wanted more flavor in my quinoa so I added a couple hefty squirts of organic mustard, a couple drizzles of organic maple syrup, and a dash of lemon juice. Stirred it all up to mix, added the cooked tempeh mixture and tossed it all together. We ate some out of the bowl and some wrapped in raw organic collard greens. Friends, this was FAB-ulous! The great thing is that I just mixed it all as I went, adding things here and there, and with no real planning (although I wrote down the recipe after because it was scrumptious!). Having that plain quinoa on hand saved the day.
Delicious tricolored quinoa with tempeh, cucumber, onions, and collard greens to wrap!
As you can see, you can get so creative with a base like quinoa, brown rice, millet, beans etc. Here are favorite things I like to add in addition to what I’ve shared above… raisins, nuts or seeds, tamari, sauerkraut, olives, fresh herbs (fresh herbs transform a dish beyond belief!), and obviously all the other fruits and veggies I didn’t mention. Not all at once, of course! These are just ideas that you can dip into.
But that’s not all I used the “staple” quinoa for… One of the nights I made some Fig vegan boxed soup for Kamea and scooped in some of the quinoa to make it a thick stew (quinoa is great for her but it’s not so easy or interesting to eat on its own, so mixing it into a luke warm stew – to which I also