2 cups quinoa, rinsed and drained
1-2 Tbsp. cooking oil
2 garlic cloves, peeled and minced
1 medium onion, chopped
1/2-1 tsp. chili powder or paprika
8 oz. tomato sauce
1 3/4 cup vegetable broth
salt and pepper to taste
chopped fresh cilantro or parsley leaves for garnish
optional ingredients: 1/2 tsp. ground cumin, 1/2 tsp. oregano, 1/2 cup frozen peas, 1/4 cup sliced olives, pinch of cayenne
Sauté the onion in oil over medium heat until onion starts to become translucent. Add the garlic to the onion and sauté a few more minutes until the onion is translucent and garlic is turning golden. Add optional pinch of cayenne or chili powder, or both. Add quinoa and stir constantly for 3-4 minutes. Add tomato sauce and vegetable broth, stirring occasionally until mixture begins to boil. Add sea salt if needed. Vegetable broth and tomato sauce may already be salted. Cover and reduce heat to simmer for 20 minutes. Turn heat off and let sit for 5- 10 minutes. Fluff with fork and stir in additions if using.
1 cup soy sauce
1/3 cup lemon juice
1/4 cup dry sherry or wine
1/4 cup chopped green onion
1 garlic clove, diced
pinch of pepper
4-6 pieces of chicken or pork steak
Combine all ingredients and mix well. Marinate meat for 12-24 hours. Cook as desired. Discard unused marinade or use it to make a reduction sauce.
NOTE: I didn't have green onion, so I skipped that part. Instead of using sherry or wine, I used a white wine vinegar and cut it half/half with water.