Living Without Meat

I made a delicious dinner last night using the “chicken” bits that I bought at the Seventh Day Adventist store in New York City this week. The meal was so good and was different from my normal meals.

Mexican Quinoa

1. Prepare quinoa according to directions. Boil 2 cups water to 1 cup uncooked quinoa. Cover, reduce heat, and simmer until all of the water is absorbed. Mix in a little sea salt when water is almost gone.

2. Heat up a saute pan with a little olive oil. Add fresh, frozen, or canned corn. Let cook a little if frozen or raw.

3. Add “chicken” bits or other mock chicken meat pieces. You could also use beans or refried beans. For refried, heat them separately and add them on top at the end.

4. Cut up and add tomatoes. Throw in any other fresh veggies that you enjoy on a burrito-style dish, such as bell peppers, onions, or chili peppers.

5. Stir in just enough tomato sauce or salsa to coat and moisten everything in the pan. Add your favorite Mexican spices.

6. In a small bowl, mash up an avocado with some lemon and lime juice and salt.

7. Serve the stir-fry on top of the quinoa, with some of the avocado on the side. Grab a little of each of the three layers in one bite for a unique take on a familar, burrito-esque flavor. The avocado works well to cool down any hot pepper added to the stir-fry.

Try the leftovers as a cold salad for lunch, served over a bed of greens with some tortilla chip strips on top.