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Feb 13

Quinoa Pilaf

It’s becoming harder for Vancouverites to break bread together considering that many of us don’t eat bread anymore. Our appetites are hindered by many dietary restrictions such as gluten free, vegan, vegetarian, sugar free, low fat, low carb, local, sustainable, raw, macrobiotic, soy free and pescatarian. No matter what the reason for the dietary restriction, it can be solved by letting your host know  so they can accommodate or you can bring a dish.

Last week I was invited to a dinner where the host didn’t know that I was vegan. I let the host know that I am vegan and that it was no trouble at all to prepare a dish to bring that would suit my dietary restriction. She made sure there was veggies and salad for me to add to my plate as well.

I made lots of this quinoa pilaf so that the other guests could try it too. It was a hit!

Quinoa Pilaf

Ingredients

  • 1 cup dried quinoa, cooked according to package
  • 1 cup chickpeas (1 sm can)
  • 1/2 onion, chopped
  • 2 garlic cloves, minced
  • 3 large celery stalks, diced (2 cups)
  • 2 cups green beans, chopped
  • 3 cups spinach, chopped
  • 1 cup tofu
  • 2 tsp gluten free soy sauce
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1 tsp coriander
  • 1/2 lemon, juiced
  • sriracha, to taste

Directions:

Dice the tofu into cubes, toss in half the soy sauce and sesame oil then bake for 25 minutes. Set aside.

Saute the onions and garlic in a tbsp of grapeseed oil for 3 minutes. Lower the heat and add the celery, green beans and chickpeas and saute for 5 minutes. Add the remaining ingredients and cook until well combined. Stir as required to prevent sticking to the bottom.

Serve on its own or with a salad.

Makes enough for 2-4 people.

Whether you need this quinoa pilaf for a dinner party with omnivores or just a night at home, it surely will satisfy anyone. It combines many dietary restrictions such as vegan, vegetarian, gluten free and low fat.

Eat better. Feel better.

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