Tuesday, May 7, 2013
Saturday, May 4, 2013
Check out this concoction that looks so amazing in a Pyrex fridgie. My friend Brandi introduced me to this idea of mixing quinoa with stuff, and she gifted me this vintage blue Pyrex piece too. So this post is an ode to Brandi. Thank Goodness For Brandi!
1 cup of quinoa
1-1 ¼ cups chicken stock (can use vegetable stock)
1 package frozen vegetables (I use Kroger brand Italian Mix)
1 container TJ’s Bruschetta
2 Dr. Praeger's California veggie burgers
Cook the quinoa according to the package directions, using stock in place of water.
Brown veggie burgers in a sauté pan until brown and crispy, crumble in pan and continue warming for a minute or two.
Add frozen veggies and bruschetta to quinoa. Cover, turn to low, and let simmer for 5-7 minutes or until veggies are warmed through. Toss in crumbled veggie burgers.
Portion out and top with crumbled feta.
This is super simple, can easily be vegetarian, and is really flexible. I make this every week and this is my favorite version, but I’ve also made this using leftover frozen veggies (broccoli, green beans, peas), fresh veggies that need to get used up, and I’ve also used halved cherry tomatoes instead of the bruschetta, and it always turns out great.