Pineapple Fried Quinoa

Yesterday while I was surfing in the web I came across a page about vegan and vegetarian B&B in England. My head was spinning and I thought about going to a B&B in Brighton in Summertime. I've been to England (London) once for a week, but that was longtime ago.
Or should I go on a vegan Cruise tour offered by the swiss vegeterian / vegan society??? Difficult, but well I still have enought time to think about that. The most important is that I need a job before making plans about my summerholidays.

Till then I enjoy some summer inspired dinner.


Pineapple Fried Quinoa

Pineapple Fried QuinoaServes 4

1 cup quinoa, uncooked
2 cups water
1 Tablespoon coconut oil
1 medium yellow onion, chopped
4 green onions, chopped
3 garlic cloves, minced
1 - 2 Tablespoons fresh ginger, minced
1/2 - 1 teaspoon dried red chili pepper flakes (depending on how spicy you like it)
3/4 cup peas
1 red bell pepper, diced
1.5 cups fresh pineapple, diced
2 Tablespoons Bragg Liquid Aminos (or soy sauce)
1/3 cup cilantro, chopped


Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer 20 minutes, or until water is absorbed. Set aside, covered, for 10 minutes. (You can also cook the quinoa ahead of time and leave in the fridge to cool.)

Add the coconut oil to a pan or wok over medium-high heat. Add the onions, garlic, ginger, and red pepper flakes and cook for about 3 minutes, until fragrant. Add the peas, bell pepper, and pineapple, and cook over high-heat for about 3 minutes, stirring frequently, until the pineapple just starts to caramelize. Add in the cooked quinoa, liquid aminos, and cilantro. Mix well and cook for an additional minute. Serve hot.

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Beet Salad with Leeks and Parsely

 

 

Beet Salad with Leeks and Parsley

1 pound beets
2 Tbs olive oil
1 medium leek, cut in half lengthwise, cleaned well, and chopped
3 cloves garlic, minced
1/4 cup chopped fresh parsley
freshly ground black pepper and sea salt to taste

Place the beets in a medium saucepan, add enough water to cover, and bring to a boil. Cook on medium heat for 45 - 60 minutes, or until the skins can be rubbed off with your fingers.

While the beets are cooking, heat the oil in a small saucepan. Add the leek, garlic, salt, and pepper to taste. Cook on medium-low heat for about 5 minutes, or until the leek is soft. Remove from the heat and stir in the parsley. Peel the beets using your fingers and cut them into bite-size pieces. Add the beets to the leek mixture and toss well until combined.