Cuban Fried Quinoa With Black Beans And Smoky Tempeh Food

CUBAN FRIED QUINOA WITH BLACK BEANS AND SMOKY TEMPEH

Steps:

• Whisk the soy sauce, apple cider vinegar, maple syrup and liquid smoke together in a small bowl.
• Add the tempeh cubes and toss to coat. Marinate at room temperature for at least 30 minutes while you prepare your quinoa. Stir the cubes once or twice during marinating to keep them well-coated.
• Rinse the quinoa well under cold running water, then transfer it to a small saucepan with vegetable broth over high heat. Bring to a boil, then reduce heat to a simmer.
• Cover and simmer until the broth is absorbed, about 15 minutes. Remove from heat and allow the quinoa to sit for another 5 minutes, covered.
• Place 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the tempeh cubes; reserve excess marinade.
• Cook the tempeh, flipping occasionally, until lightly browned and crispy on all sides, about 5 minutes. Remove the tempeh from the skillet and transfer to a plate. Return the skillet to the stovetop.
• Arrange the pineapple slices in the skillet and cook until tender and browned, about three minutes on each side. (You may have to cook them in batches depending on the size of your skillet.) Remove from the skillet and transfer to a plate, then return the skillet to the stovetop.
• Add 2 tablespoons of olive oil to the skillet, along with the onion, bell pepper, garlic and jalapeño. Sauté until the onion and pepper just begin to soften a bit, about 3 minutes.
• Increase heat to high and add the quinoa and reserved marinade to skillet. Cook the quinoa, tossing frequently with a spatula, until it becomes slightly translucent and begins to crisp up, 3-5 minutes.
• Add beans and cooked tempeh to skillet and cook for another minute to incorporate, tossing frequently.
• Divide pineapple slices among plates and spoon quinoa mixture over pineapple slices. Top with green onions.

SMOKEY VEGETARIAN CUBAN BLACK BEAN SOUP

Steps:

• Place black beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain beans and rinse with fresh water.
• Heat oil in a large Dutch oven or stockpot over medium heat; cook and stir yellow onion, paprika, and cumin seeds until fragrant, about 3 minutes. Add red bell pepper, green bell pepper, garlic, oregano, and bay leaves; cook and stir until onion is translucent and bell peppers are tender, 6 to 8 minutes.
• Mix vegetable stock, black beans, tempeh, rum, and jalapeno pepper into onion mixture. Increase heat to medium-high, bring to a simmer, reduce heat to medium-low, and cook until beans are tender, about 45 minutes.
• Pour water into bean mixture; season with 1 1/2 teaspoons salt. Cook, stirring occasionally, until beans begin to fall apart and soup thickens, 30 to 40 minutes; season with salt and pepper. Remove and discard bay leaves from soup.
• Ladle soup into bowls and garnish with hard-boiled eggs and red onion.

PANTRY CURRIED QUINOA WITH GARBANZO BEANS AND ROASTED PEPPERS

Steps:

• Soak raisins in 1 cup warm water in a bowl while you complete remaining steps.
• Heat olive oil in large saucepan over medium heat. Cook and stir onion and garlic until onion has softened and turned translucent, about 5 minutes. Stir in curry powder, cumin, cilantro, and ginger and cook until fragrant, about 30 seconds.
• Stir in vegetable broth, garbanzo beans, and quinoa. Bring to a boil, then reduce heat to medium-low heat, cover, and simmer until quinoa is tender, about 20 minutes.
• Drain raisins. Lightly toss quinoa mixture with raisins, roasted red peppers, and toasted almonds. Season with salt.