Cauliflower Kung Pao
1 large head cauliflower, cut into medium florets
1 ea. red, yellow, orange bell peppers, diced
2 carrots diced
1 tablespoon ginger, minced
2 garlic cloves, minced
5 scallions, sliced
1/3 cup cashews
2 tbsp olive oil
1 lb rice noodles (any other type of noodles will work)
For the sauce
1/2 cup light soy sauce
2 tablespoon sugar
1 tablespoon balsamic vinegar
1 cup water
2 tablespoon corn starch
1 teaspoon sesame oil
1 teaspoon hot pepper flakes
1/2 cup tomato paste
Cook noodles according to package instructions. Mix the sauce ingredients and
place in a small pot under low heat. Stir until thickened.
In a large non-stick skillet, over medium heat, place the olive oil over
medium to high heat. Add the cauliflower, and cook stirring occasionally
for 10 minutes until the cauliflower is mostly cooked a bit. Set aside and
Repeat for carrots and peppers.
Put the vegetables into the skillet over low heat, add the ginger, garlic,
and cashews and gook til everything is done. Add the sauce and stir. Sprinkle
the scallions on top.
Mexican Quinoa Casserole
1 cup cooked quinoa
1 (15-oz) can drained and rinsed black beans
1 cup frozen corn kernels
1 cup halved cherry tomatoes
2 diced bell peppers, 1 red, 1 yellow
1/2 cup chopped red onion
1 tablespoon cumin
1 teaspoon salt, reduce if broth used in quinoa
1 cup grated Pepper Jack cheese, divided
optional: 1/2 tsp cayenne pepper
Preheat oven to 400˚F.
Combine cooked quinoa, black beans, corn, tomatoes, bell
peppers, onion, cumin, salt and ½ cup grated
cheese in a large bowl. Spoon into an 8-inch square baking
dish. Bake 30 minutes.
Sprinkle remaining cheese on top and bake another
5 minutes. Serve warm.
For 1 cup cooked quinoa, place ⅓ cup quinoa in small
saucepan. Add ⅔ cup water (or broth). Bring to a boil, then reduce heat
to low. Cover and simmer until most of the liquid is
absorbed, 15 to 20 minutes. Fluff with a fork.