Vegetables may not seem exciting, but there is truly so much that can be done with them! They are versatile, easily accessible, low-calorie/low-fat and packed with vitamins and minerals, making them the perfect base for any meal. A vegetable hash can be customized to your liking; include all of your favorites and keep out the ones that you aren’t very fond of. This week, I decided to incorporate some of the vegetables that I was able to pick during our Farmers Market Event here on the Rose Hill campus.
But all ingredients for this recipe can be found at Modern Market at 2385 Arthur Ave. Quinoa and Vegetable Hash with Fried Tofu Makes 2-3 servings Ingredients: Three full-sized potatoes One onion One bag of full-sized carrots Two full-sized bell peppers One can of chickpeas One cup of quinoa One package of firm tofu Breadcrumbs/Panko From the Pantry/Fridge: Olive oil Frying oil, like vegetable or avocado oil Salt & Pepper Garlic powder Soy/Teriyaki sauce Two eggs Two large stovetop/frying pans One pot Recipe: Bring 1.5 cups of water to a boil in a pot on the stove.
Once boiling, add one cup of quinoa and a pinch of salt to the pot. Stir, bring the heat to low, cover and let simmer. After 12 minutes, remove from the heat and set the pot aside.
Drain the chickpeas and rinse them under water. Roughly chop the onion, bell peppers, carrots and potatoes into bite sized pieces. Peeling the carrots and potatoes is optional.
In a frying pan, heat a drizzle of olive oil over medium hig.