Dish Recipe

Mixed veggies: A combination of bell peppers, carrots, and broccoli chopped into bite-sized pieces.

Quinoa: A protein-rich grain that is cooked and ready to be mixed with the vegetables.

Olive oil: Used for sautéing the vegetables, adding a rich flavor and healthy fats.

Salt: Enhances the overall flavor of the dish, added to taste.

Black pepper: Adds a touch of heat and depth to the dish, also added to taste.

When sautéing the vegetables, make sure to cut them into uniform sizes to ensure even cooking. Start with the bell peppers and carrots, as they take longer to soften, and add the broccoli towards the end to maintain its crunch.

• mixed veggies like bell peppers, carrots, and broccoli chopped vegetables - Substitute with zucchini, cauliflower, and snap peas: These vegetables provide a similar texture and nutritional profile, ensuring the dish remains colorful and nutrient-dense.

• cooked quinoa - Substitute with cooked brown rice: Brown rice offers a similar chewy texture and is also a good source of fiber and essential nutrients.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a high smoke point, making it suitable for cooking.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a depth of umami, enhancing the overall taste of the dish.

• black pepper - Substitute with white pepper: White pepper provides a similar level of heat but with a slightly different flavor profile, adding a subtle complexity to the dish.

• Allow the mixed veggies and quinoa dish to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the cooled dish into an airtight container. Make sure to use a container that seals well to maintain freshness.
• Label the container with the date to keep track of its storage time.
• Store the container in the refrigerator if you plan to consume the dish within 3-4 days. This ensures the vegetables and quinoa stay fresh and safe to eat.
• For longer storage, place the dish in a freezer-safe container or a heavy-duty freezer bag. Squeeze out as much air as possible before sealing to prevent freezer burn.
• Label the container or bag with the date and contents. This helps you identify the dish and monitor its storage time.
• Store the dish in the freezer for up to 2-3 months. This allows you to enjoy the vegan meal at a later date without compromising quality.
• When ready to eat, thaw the dish in the refrigerator overnight. This gradual thawing process helps maintain the texture and flavor of the vegetables and quinoa.
• Reheat the dish in a pan over medium heat, adding a splash of water or olive oil if needed to prevent sticking. Stir occasionally until heated through.
• Alternatively, you can reheat the dish in the microwave. Place the dish in a microwave-safe container, cover loosely, and heat on high for 2-3 minutes, stirring halfway through to ensure even heating.

• Stovetop Method:

  1. Heat a non-stick pan over medium heat.
  2. Add a splash of olive oil or a few tablespoons of water to prevent sticking.
  3. Add the leftover mixed veggies and quinoa mixture to the pan.
  4. Stir occasionally until heated through, about 5-7 minutes.

• Microwave Method:

  1. Place the leftovers in a microwave-safe dish.
  2. Cover with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on high for 1-2 minutes, stirring halfway through.
  4. Check the temperature and heat for an additional 30 seconds if needed.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the leftovers evenly in an oven-safe dish.
  3. Cover with aluminum foil to prevent drying out.
  4. Bake for 15-20 minutes, or until heated through.

• Steamer Method:

  1. Place the leftovers in a heatproof dish that fits inside your steamer basket.
  2. Fill the steamer pot with water and bring to a boil.
  3. Place the dish in the steamer basket and cover.
  4. Steam for about 5-10 minutes, or until heated through.

• Pan: A flat-bottomed cooking vessel used for sautéing the vegetables and combining all ingredients.

• Spatula: A broad, flat utensil used for stirring and mixing the vegetables and quinoa in the pan.

• Knife: A sharp tool used for chopping the mixed vegetables like bell peppers, carrots, and broccoli.

• Cutting board: A durable board on which to place the vegetables for chopping.

• Measuring cups: Tools used to measure out the correct amounts of mixed vegetables and cooked quinoa.

• Measuring spoons: Tools used to measure the olive oil, salt, and black pepper accurately.

• Stove: The appliance used to heat the pan and cook the ingredients.

• Serving spoon: A large spoon used to serve the finished dish hot.

Prep vegetables in advance: Chop all veggies ahead of time and store them in the fridge to save time when cooking.

Use pre-cooked quinoa: Buy pre-cooked quinoa or cook a large batch and store it in the fridge for quick use.

One-pan method: Use a single pan to reduce cleanup time.

Batch cooking: Make a larger quantity and store portions in the fridge or freezer for quick meals later.

Quick seasoning: Keep salt and black pepper in easy-to-use shakers for fast seasoning.