Ahh, leftover foodstuffs are a great thing!
I like my fried rice with a little heat and not a lot of sweet, but full of veggie deliciousness and quinoa goodness. It's best to have all the veggies chopped up and ready to go because this meal just takes a few minutes to prepare. I tried to take a picture but alas, I have a really crappy camera and the steam just kept messing everything up. And I was hungry. Just saying.
Tofu Fried Quinoa:
1 c. cold, leftover quinoa
1/4 c. green pepper, chopped
1/4 c. red pepper, chopped
1/4 c. onion, chopped
1/4 c. fresh or frozen peas
1/2 carton or 1 slab pre-cooked/leftover tofu
2 mushrooms, sliced
1/8 c. tamari
1/2 tsp. ground ginger
1/2 tsp. chile-garlic paste
drizzle of agave nectar
1. In a small bowl, combine tamari, ginger, chile-garlic paste, and agave nectar. Set aside.
2. Over high heat, saute red and green pepper, onion, and tofu for about 3-5 minutes. Add the mushrooms and peas. Saute another minute or until mushrooms start to soften.
3. Add leftover quinoa to the skillet and stir.
4. Add tamari mixture and stir until sauce is well-distributed and coats everything pretty evenly. Enjoy.
On another note: I'm making those s'mores cupcakes Friday! They're gonna be delicious!