PERFECT FOR YOUR NEXT EASY MEAL
Sundays call for easy yet delicious meals! One of my favorites to make is this ๐ฌ๐ฎ๐ฉ๐๐ซ๐๐จ๐จ๐ ๐๐ซ๐ข๐๐ โ๐ซ๐ข๐๐". Iโve replaced the โriceโ with quinoa for a nutty, nutritious flavor. This dish comes together in minutes, using Ri's Garlic Chili Oil or Mala Chili Oil. It's full of spicy flavor & texture. I usually add in some pan-fried tempeh, scrambled egg, or shredded chicken for protein and complete the meal with some stir-fried Choy Sum or Bok Choy.
INGREDIENTS
Soup
- 2 tsp avocado oil
- 1 cup cooked quinoa
- 3 tbsp sunflower seeds
- 3 tbsp pumpkin seeds
- 1 tbsp sesame seeds
- 2 tsp (or more) of Ri's Garlic Chili Oil or Riโs Mala Chili Oil
- 1 tbsp Riโs Coconut Aminos
- Salt to taste
- Fresh chopped scallion
- Fresh chopped cilantro
INSTRUCTIONS
- Heat your pan and add your cooking oil. Once hot, add your quinoa and cook for 2-3 minutes. You want the pan to be on the dry side and the quinoa will crisp a bit.
- Next add all your seeds along with the chili oil, coconut aminos, and salt. (You can add in any protein you are using at this point).
- Give everything a good mix and cook for 1-2 minutes.
- Last, stir in your cilantro and scallions as you turn off the stove. Serve hot or at room temperature.