Alane and Jamie Szybala, a close friend and owner of Thrive Wellness Collective, always find themselves cooking together. Jamie is even highlighted in the Beet BurgerFit burger story and is one of the inspirations behind Alane's decision to start Cooking with My Friends. The two formalized their cooking partnership at Jamie's home in Tucson, Arizona, in the 7th episode of Cooking with My Friends in April 2019.
1/2mushroomssuch as shiitake, oyster, baby portabella (or all three!), roughly chopped
2tablespoonsberbere seasoningif you can't find it in the store, make your own; try this recipe from https://www.epicurious.com/recipes/food/views/ethiopian-spice-mix-berbere-104015
2tablespoonsliquid aminosor soy sauce
2cupscooked tempeh
Instructions
Bring the water and salt to a boil.
Add the quinoa, reduce heat, add cover, and let simmer until the water is absorbed, about 15-20 minutes. Take off heat and let sit for 5 minutes.
While quinoa is cooking, heat a skillet over medium heat with 1 tablespoon avocado oil.
Fine chop the celery, onion, and green pepper, and add to skillet.
Add berbere seasoning and liquid aminos to the skillet.
Cook for about 5 minutes.
Rough chop the mushrooms and tempeh (if necessary) and add to skillet.
Saute everything until soft, about 15 minutes.
Once the vegetables and tempeh is cooked, add them to the cooked quinoa and stir.