Every once in a while, something happens that makes me re-evaluate my life choices.
How long ago was it that I lost all desire to be in a nightclub? How was I stupid enough to lose my keys and lock myself out? Why am I living in a place where the super will not give out his phone number? Why are locksmiths so expensive? When did my hangovers start lasting for twelve hours? Why do I keep eating so much cheese? Why is it all gone already? What am I supposed to do without it?
These are the kinds of questions I’m up against.
With everything a little bit askew in my life right now, it’s time to hit the reset button. Less alcohol, more time to myself, and a healthier day to day menu.
Or at least an extra workout after I end up eating whole blocks of cheese.
Let’s be realistic in our goal setting, here.
This dish is really amazing because it’s got tons of protein, nutrients, and it’s extremely versatile. I used brussels sprouts, bell pepper, edamame, corn, and peas, but only because I happened to have that at home. In place of those, you can swap out 2 cups of almost any vegetable you have on hand – onion, carrot, you name it. So easy.
Make it. Love it. Feel good. It is January, after all.
- 2 Tbsp canola oil
- 2 cloves garlic, minced
- ¼ tsp red pepper flakes
- 2 c mixed vegetables*
- *suggested: peas, corn, carrots, cedamame, bell peppers, zucchini, onion, brussels sprouts. If using frozen, thaw first. dice large vegetables to same size as small vegetables.
- 2 c quinoa, cooked according to package directions and cooled
- 1 c tofu (optional)
- 2 Tbsp sesame oil
- 2.5 tbsp rice wine vinegar
- 2 Tbsp soy sauce
- 1 tsp lemon juice
- ½ tsp salt
- ¼ tsp pepper
- Chopped scallions or chives for garnish (optional)
- Heat 1 Tbsp of canola oil over medium heat. Add in garlic and red pepper flakes, cook for 30 seconds. Add in any vegetables that needed to be diced (onion, bell peppers, zucchini, celery, zucchini, brussels sprouts, etc.) and cook for about 5 minutes.
- Add in another Tbsp of canola oil and allow to heat. Add quinoa, smaller vegetables, and tofu. Cook, stirring constantly, for 4-5 minutes.
- Add sesame oil, rice wine vinegar, soy sauce, lemon juice, salt, and pepper. Garnish with chives or scallions if desired. Serve hot and enjoy!