This quinoa recipe has a distinct smoky flavor that pairs unusually well with the cauliflower, mushrooms, and onions. The vegan sour cream makes it even better. You'll even get the meat-eaters with this one! Submitted by eatingconsciously.
1 cup cauliflower florets
2 cup baby portobello mushrooms (quartered)
1/2 yellow onion (sliced)
1 cup quinoa
1/4 teaspoon red chili powder
1/2 teaspoon liquid smoke
1/4 teaspoon red pepper (ground, optional)
1 lemon juiced
1/2 block silken tofu
2 cups water
2 tablespoons olive oil
salt to taste
1. In a large skillet, cook olive oil, cauliflower, mushrooms, and onion over medium heat until onions become translucent. Add chili powder, liquid smoke, red pepper (optional), and any salt. Cover and let sit on lowest heat.
2. Bring water to boil and add quinoa, stirring frequently until all water has absorbed (about 10-15 min). Add quinoa to vegetables and let sit, covered.
3. Put 1/2 block tofu into food processor with lemon juice. Blend until smooth and creamy. This will be your "sour cream".
4. Serve a few scoops of "sour cream" over the smoked quinoa.
Enter your city or zip code to get your local temperature and air quality and find local green food and recycling resources near you.