It is always nice when you decide last minute to put something together and it turns out to be delicious.
Mark and I were on the fence on Wednesday as to whether or not we wanted to go out for dinner or stay in. I wanted to go out, but seeing as I have no money that all depended on Mark's willingness to pay for me. His compromise was that I could make dinner for us and then he would pay for drinks when we went out.
Well, it worked out and I threw together this dish in 20 minutes, and what do you know it was excellent!
INGREDIENTS:
1.5c quinoa (uncooked)
1 can red kidney beans (drained and rinsed)
1 bag frozen broccoli florets or 2 cups fresh broccoli florets
1 can chickpeas (drained and rinsed)
1 cup sugar snap peas
1 box of Trader Joe's "Chicken Less Strips"
1 jar of Kitchens of India's "Rich Cashew and Cumin Cooking Sauce" (see attached picture)
1-2 TBsp olive oil
DIRECTIONS:
cook the quinoa according to the box/bag
If using frozen vegetables begin frying to thaw in a pan
Add a small amount of olive oil and the TJ's chickenless strips.
Stir fry for another 4-5 minutes
Add the chickpeas, beans, and any other fresh vegetables.
Stir fry for 4-5 minutes
Add the jar of Cashew Cooking Sauce and mix in, frying for an additional 4-5 minutes.
Remove from heat.
Serve the stir fry/curry over the quinoa.
Mark agreed, it was quite tasty. It was also hot, ad the closest I have ever come to cooking something at home that tasted like it was from an Indian restaurant.
Attached is a picture of some leftovers which I had for dinner tonight, and it was still tasty.
The only change I will make next time I throw this together is adding some peanuts or cashews to the stir fry.
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