Sometimes, I like to be able to take little shortcuts in the kitchen. If you’re a really busy person (who isn’t?), any tips and tricks to speed up cooking can be helpful. For instance, if you’re cooking grains, make a large quantity for the week. Then, use the grains in a few different recipes. For instance, if you cook quinoa, you may want to make a quinoa salad, fried quinoa, and a quinoa stew.
Here’s another help hint. When I don’t have time to chop veggies to fry, I pick up a bag of coleslaw or some variation on it. I find that cabbage is one of the veggies that develops the nicest flavours when fried.
To give you an idea of how much I enjoy this meal, let me put it into perspective for you. Out of all the recipes I’ve posted on here since I started my blog, I can count on one hand the recipes I make on a regular basis. I mostly like to experiment with new meals, but I keep a few tasty and easy meals that I can make when time is not my friend.
Cabbage Fried Quinoa (vegan)
1 1/2 cup dry quinoa, cooked and refrigerated (makes about 4 cups, give or take)*
Bag of slaw mix
1/4 cup balsamic vinegar
1/4 cup olive oil
1/2 tsp chili powder (or more)
Salt and pepper to taste (go generous on the pepper)
Oil for frying
*To cook quinoa, bring 1 1/2 cups dry quinoa to a boil in 3 cups water and cook for about 20 minutes, until the water is absorbed. Refrigerate until completely cooled down.
Heat up a bit of oil in a large frying skillet over medium heat. Add the quinoa and toss around to get it heated up nicely.Since it’ll have been refrigerated, it won’t stick to itself. When the quinoa is nicely heated up (about 4-5 minutes), add in the slaw mix. Cook until it’s done to your liking, tossing every couple of minutes. Add in the rest of the ingredients and keep tossing a bit until nicely coated.