Vegetable Medley Over Quinoa Ingredients:

Firm tofu, cut into 1 inch squares or simply broken apart
Three carrots, chopped.
Two medium sized beets chopped.
One large onion chopped.
Three stalks of celery chopped.
Three cloves of garlic, minced.
Two cups of red kidney beans, preferably soaked and/or germinated
Two tablespoons organic extra virgin olive oil.
Salt and pepper to taste.
Olde Westporte Garden Harvest Special Blend seasoning - to taste.

Drizzle olive oil on bottom of pan. Add chopped vegetables and tofu, waiting to add minced garlic last. This will avoid scorching the garlic. Sauté vegetables until still slightly firm. Brown the tofu and slightly caramelize the vegetables for additional flavor, but you will sacrifice some nutritional value. Add seasoning to taste. If we make this in the summer time, we add fresh anything and everything from the garden, such as zucchini, corn, green beans, or eggplant. Serve over cooked quinoa.

This is one of our favorite "quick fixes" when we can't think of anything we want. We love the seasoning from Olde Westporte Spices and especially their "Garden Harvest Blend" for this recipe. We use it in everything, as you will find out from many of our recipes. Know we don't get a kickback - though we think we should! We met these fine people for the first time a few years ago at a Qwest Center show in Omaha. They work hard, make quality spices, and travel form show to show sampling and selling their spices. I know there are local companies who do this as well, so we would like to start sampling and testing some of those products, but until we find some as good as Westporte's we will continue to recommend and use theirs. You can also easily make this into a great curry recipe by simply substituting your favorite curry blend for the Special Blend.