Some of you let me know you’d like to have a formula for making variations of meals. Today I’m posting a Quinoa Jambalaya with Tempeh and tomorrow I’ll be posting a Mexican Quinoa with Black Beans to illustrate that.
Both use the same amount of liquid and quinoa but the spices, protein, and veggies change. You can use this quinoa stew as a base for what’s at the farmers market right now and what spices you have on hand.
You can alter this recipe just by adding long-cooking root veggies like carrots, parsnips, or celery root in the morning. Then add quicker cooking ones likes, greens, broccoli, or peas when you add the quinoa.
- 1 1/2 cup bell pepper, chopped
- 3 cloves garlic, minced
- 8 ounces (227 g) tempeh, cut into bite-sized pieces (or sub tofu, chickpeas, or seitan)
- 3 cups water
- 1 1/2 cups diced tomatoes (or a 14.5 ounce can – do not drain)
- 1 tablespoon not-chicken bouillon
- 1 to 2 teaspoons Cajun seasoning
- 1/4 to 1/2 teaspoon liquid smoke or smoked paprika
- 3/4 cup quinoa, rinsed well
- salt and pepper to taste, if needed
- Tabasco or hot pepper, optional