Go Back
–+ servings
Dirty Quinoa Recipe
Print Recipe
5 from 1 vote

Dirty Quinoa

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.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Side Dish
Cuisine: Mediterranean
Keyword: Dirty Quinoa, Easy, healthy, quinoa, Summer
Servings: 6 people
Calories: 184kcal
Author: Jamie Szybala - Adapted from a recipe in Afro Vegan by Branyt Terry

Equipment

  • Stove
  • Pot with Lid
  • Stove
  • Skillet
  • Measuring spoons
  • Knife
  • Cutting board
  • Utensil for mixing

Ingredients

  • For the quinoa:
  • 2 cups water
  • 1/4 teaspoon salt
  • 1 cup dry quinoa soaked for 8-12 hours if possible
  • For the vegetables and tempeh:
  • 1 tablespoon avocado oil or cooking oil of choice
  • 1/2 cup celery finely diced
  • 1/2 cup green pepper finely diced
  • 1/2 cup onion finely diced
  • 1/2 mushrooms such as shiitake, oyster, baby portabella (or all three!), roughly chopped
  • 2 tablespoons berbere seasoning if 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
  • 2 tablespoons liquid aminos or soy sauce
  • 2 cups cooked 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.

Notes

Try this recipe with other BurgerFit burgers:
  1. Carrot & Thyme 
  2. Spinach and Mushroom
  3. Ethiopian Lentil
  4. Kohlrabi

Nutrition

Calories: 184kcal | Carbohydrates: 15g | Protein: 13g | Fat: 9g | Saturated Fat: 2g | Sodium: 589mg | Potassium: 344mg | Fiber: 2g | Sugar: 1g | Vitamin A: 97IU | Vitamin C: 13mg | Calcium: 76mg | Iron: 3mg