Quinoa Fried Rice

We really wanted to make something quick and light for dinner tonight since lunch was so filling. Honestly, we were so full we didn't want to eat, but figured we should probably eat since we'd be hungry later.

This recipe was originally from Kidspot, but of course we changed it to suit what we can purchase locally.

Ingredients:

• 1 1/3 cup quinoa
• 2 2/3 cup water + 1 bouillon chicken stock
• 2 tsp freshly grated ginger
• 1 leek
• 1 small bell pepper
• 200g white mushrooms (approx. 4)
• 2 eggs
• 1 tsp sesame oil
• 1 tbsp soy sauce
• 1 tbsp fish sauce

Steps:

1. While the water was heating, I grated the ginger. As soon as the water started boiling, I added the ginger, bouillon, and quinoa. Then cover the pot with a lid, lower the heat to low, and let it simmer for approximately 15-20 minutes or until all the liquid is absorbed. I set the timer for 15 minutes and just kept checking.

2. While the quinoa is simmering, slice and wash the leek, slice the bell pepper, quarter the mushrooms, and beat the eggs.

3. Let the oil heat a bit in the pan, then add the vegetables.

4. Cook for two minutes then make a hole in the middle of the vegetables.

5. Pour the eggs into the centre. Allow the eggs to cook, breaking it up as you go.

6. Once the egg is cooked, add the quinoa, soy sauce and fish sauce.

7. Cook for a couple minutes, and serve.

8. We recommend enjoying with a light beer and some sriracha sauce.

Stuffed Portobello Mushroom Burgers

There are many variations of this meal. We found one a long time ago and have since changed it so much without even looking at the recipe I couldn't find it anymore. The original recipe called for onions, but since we had some green onions left over from another meal, we substituted that in.

Ingredients:

• 4 large portobello mushrooms
• 1 bell pepper
• 2 chili peppers
• 3 stalks green onion
• cheese (at your discretion)
• olive oil (at your discretion, I used about 1 tsp)
• balsamic vinegar (at your discretion, I used about 2tsp)
• buns

Steps:

1. Wash and chop up your ingredients.

2. Mix the bell pepper, chili peppers, green onion, olive oil, and balsamic vinegar together.

3. Remove the stems from the mushrooms and place on a rack (it lets the juice drip down so your mushroom won't be soggy.

4. Layer your vegetables and cheese on the mushrooms and bake for 20 minutes at 200°C / 400°F.

5. When the mushrooms have been in the oven for about 17 minutes, start toasting the buns - cheese optional.

6. Viola!

7. Top with your choice of topping.