Two meals with quinoa

As you may have guessed based on the fact that I’m STILL (eye roll) posting recipes that I made 99 years ago, I haven’t been cooking much lately.  Blah.  I don’t wanna talk about it.

 

Above: Salmon with quinoa and sliced tomatoes. 

Below: Seitan & quinoa bowl with sriracha vegan aioli on a bed of garden greens (chard). 

 

So guess what?  If you’re a vegetarian or vegan, you can totally swap the seitan for the fish in the first recipe.  And if you don’t dig seitan you can do fish in the second recipe!  Or you could ditch both the protein choices I used and instead go with tofu, tempeh, or neither.  Although the first recipe could be kinda a snooze-fest without a protein.  Orrrrr…actually it could work.  Yeah, I could definitely see it working. 

So let’s get to the recipes. 

For the salmon I used this recipe.  Only I halved it and baked it instead. 

Miso Tamari Glazed Salmon [FODMAPs friendly, gluten free]

Ingredients:

• 2 salmon filets
• 2 tbsp cup coconut sugar
• 2 tbsp hot water
• 1 tbsp tamari
• 1 tbsp miso paste

Directions:

Combine coconut sugar, water, tamari and miso paste in a small mixing bowl.  Place fish in a greased pan.  Brush sauce over filets (there will probably be extra so feel free to reserve in the bowl).  Let fish marinate (I prepped it in the morning so it was in the fridge all day and ready to go come dinner time). 

Bake fish for ~20 minutes at 350 degrees covered in foil.

 

I like the fat that seeps out of the salmon. 

Serve the filet over quinoa and spoon the extra sauce on top. 

 

It’s good sauce, so might as well drizzle it over the tomato slices too.  Right?  Right.

Next!

  

This is basically a classed up hippie bowl.  It’s got all the components, grain, veg, protein.  The only difference is I pre-marinated the seitan and “made” a sauce to bring it all together.  Normally I just dump Bragg’s and nooch over things and call it a day, but Kyle’s not into that.  Shocking I know.  But please don’t think the sauce is fancy.  As you’ll soon see, it only takes 4 seconds longer than using Bragg’s does.  I’m lazy, so if I can do it , you can do it.  And if you’re really into shortcuts, you can even buy pre-made seitan.  Although seitan is really super freakin’ simple to make. 

 

Seitan & Quinoa Bowl with Sriracha Vegan Aioli [vegan] 

Seitan Ingredients:

• ~2 cups log seitan, cubed (~1 lb.)
• 1 tbsp tamari
• 1 tsp olive oil
• 1/2 tsp liquid smoke

Sriracha Vegan Aioli Ingredients:

• 3 tbsp – 1/4 cup vegan mayonnaise (I used Nasoya whipped)
• 1 tsp sriracha sauce

Bowl Ingredients:

• 1 cup chopped swiss chard
• 3 cups cooked quinoa

Directions:

Make seitan.  Mix tamari, oil, and liquid smoke and toss throughout cubed seitan.  Allow it to marinate (anywhere from a few hours – a few days). 

In a separate bowl, stir together vegan mayo and sriracha.  The more mayo you use, the more diluted the heat will be.  How hot do you want it? 

Cook quinoa and toss with greens and seitan.  Top with vegan aioli. 

  

The chard is from my garden.  It’s thriving!  I have chard for days. 

 

Mix things together so there’s saucy sauce all up in the lettuce and quinoa business. 

It’s deliciousness. 

For the FODMAPs people, cuidado with the vital wheat gluten in seitan okay?  If you buy it from the store it will for sure have wheat and/or garbanzo flours in it.  If you make my FODMAPs free version with brown rice flour and tamari, it’s GI safe.  Gluten intolerant still need to steer clear.