Heirloom Red Quinoa with Sunflower Seed Kernels and Vegetables, Broccolini with Tempeh
Tonight, I made several fairly quick dishes. I sauteed some bell pepper and onion then put them into a sauce pan with heirloom red quinoa and water (in a 1 quinoa : 2 water ratio), as well as about 1/4 of a vegan bouillon cube. I brought this to a boil for 3-5 minutes, then turned the heat off and let it sit for about 15 minutes, covered. When I was ready to serve it, I mixed in some roasted and salted sunflower seed kernels, as well as Consorzio brand roasted garlic marinade.
I also sauteed some red jalapeno pepper, shallot, and tempeh with broccolini. I found in the grocery store today some micro beet greens, and put them on top of the other mixed salad greens (the micro greens tasted to me a little of beets, though my wife didn't think so). I also served some beautiful watermelon radish.