Shadow is a sweetheart … when he’s not sinking his teeth or claws I forgot to clip into our hands. Luckily his ADD kicks in before he does too much damage.
Just need to wave a shiny object and it gets his attention for 1.26 seconds.
Before he notices the sun shining on the ceiling.
I admire him. Stress is never an issue when you can’t focus on the cause, right?
He might be on to something. After a hectic week at work, I can relate with a spinning head. Dinner was all about easy and energizing before a stress-relieving run.
Vibrant Lemon Quinoa
- 1/2 cup quinoa
- 1/2 cup textured vegetable protein
- 2 cups water
- 1/4 tsp. salt
- 1/4 cup lemon juice
- 1 red pepper, chopped
- 1/2 small yellow onion, chopped
- 1/4 tsp. cayenne pepper
- 1 tsp. cumin
- 1/4 cup chopped parsley
Bring water, quinoa, and textured vegetable protein to a boil in a medium sauce pan. Reduce heat to a simmer, add salt, cumin, and cayenne pepper. Cover and simmer for 20 minutes. Remove from heat and stir in red pepper, onion, parsley, and lemon juice. Enjoy. Makes 2-4 servings.
Quinoa and textured vegetable protein are perfect for cooking together – high in protein and fiber and similar water ratios and cook times. Easy.
But I like mixing them with fresh, crunchy veggies to add texture and color.
The dish tasted very fresh and tangy, like a bight summer salad with a little zing and spice.
Leftovers are wonderful for topping salad or stuffing wraps with maybe a little hummus and sprouts.
The more I work with textured vegetable protein, the more I like it as an easy way to add “meaty” protein to vegan dishes. It doesn’t have a strong flavor, but absorbs flavors nicely and versatile for quick dishes. Have you tried it? What’s your favorite way to use TVP?