This Mediterranean dish is refreshing on a hot day, yet filling enough for a cold day. The flavors coalesce perfectly to make this simple, but delicious vegetarian meal. For the vegan version, omit the feta cheese.
Ingredients:
- 3 cups prepared sprouted quinoa (If not using T.V.P., increase to 5 cups)
- 2 tablespoons fresh mint, chopped
- 1 lemon (or 2 tablespoon lemon juice)
- 12 ounces textured vegetable protein, optional
- ½ cucumber, diced
- 1 large tomato, diced
- 1 tablespoon olive oil
- ¼ cup crumbled feta cheese
- 1 clove garlic
- ¼ cup red onion, diced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- salt and pepper to taste
- In a large skillet, heat olive oil over medium heat. Add onion and cook for 2 minutes, add garlic and textured vegetable protein. Season with coriander and cumin Cook for about 5 minutes, stirring occasionally. Remove from heat.
- Add quinoa to onion, garlic, and TVP. Drizzle with half the lemon juice and stir to combine.
- In a medium bowl, place the remaining lemon juice with tomatoes and cucumber. Stir to combine and gently fold in mint. Add salt and pepper to taste.
- Serve quinoa mixture with cucumber/tomato mixture and feta on top.