Prep Time: 10 min
Cook TIme: 5 min (Quiona cook time: 20 min)
I keep a pot of quiona, brown rice or grain of my choice cooked at all times in the fridge. This way it can be quickly added to a stir fry, on top of salads or as a side dish to other quickly prepared meal.
1 1/2 cans diced tomatoes
2 garlic cloves
1/2 can kidney beans
3/4 yellow bell pepper
2 green onions
1/2 c diced tofu
2-3 T fresh basil
Put tomato and garlic in blender and puree till smooth. Put in a pan and add other chopped ingredients (except basil); heat for five min on stovetop if quiona is already cooked or allow to cook on low till quiona is done. Serve over quiona. 3 servings.
Leftovers of this dish are even better as the flavors have time to meld. I made this as a recipe for a single or couple but the sauce could be doubled for more people or to easily freeze in a Ball jar. Be sure to leave room at the top of the jar and turn on its side to freeze to allow for expansion.