I have been reading Frances Moore Lappe’s book Diet for a Small Planet and it is literally rocking my world. The information that it contains about United States farming practices is really shocking and the copy I have is the twentieth year anniversary addition which is about twenty years old itself. I can only imagine, considering that meat consumption has only gone up, what the current statistics have to say.
Because I was interested I looked up a few facts:
In the US 70% of all grain grown is used to feed livestock.
It takes up to 13 pounds of grain to produce just 1 pound of meat.
More than half the water used in the U.S. goes to animal agriculture.
These stats are CRAZY!
Anyways…me and my fam have already been eating meatless on Mondays. I am now using less meat in my cooking on other days. Initially hubby wasn’t sure about this…then last night I put this dish on the table. I was expecting him to protest as of course yesterday was thursday. However without any comment he happily ate two bowls full. Anyone who knows my husband might not believe me. This was a good dish so that might have had something to do with it! Here’s the recipe.
Bring 2 cups of water to a boil in a medium sauce pan. When boiling reduce heat to medium and add 1 cup of basmati rice and salt to taste. Cover and let cook for 14 minutes. Remove from heat and leave until the rest is ready.
Meanwhile in another smaller pot bring 1 1/2 cups of water to a boil. When boiling reduce heat to medium and add 3/4 a cup black quinoa. Cover and let cook for 14 minutes.
Now heat up 2 tbsp coconut oil in a wok or large frying pan. Add 2 -3 cloves minced garlic, 1 inch peeled and minced ginger root. Let the garlic and ginger work in the oil for a minute or two. Then add a bunch of fresh or frozen veggies of your choice. I added some frozen baby corn, broccoli and carrot mix I had on hand.
Let the veggies fry while you combine 1/2 can coconut milk with 3 tbsp coconut Aminos or soy sauce and chilli paste.
When the veggies have a nice colour on them add the coconut milk mix along with a nice palm full of cilantro.
Once the sauce is heated and the veggies are coated add the cooked quinoa which you have fluffed with fork to the pot and stir to coat in the sauce.
Lay the stir fry over the bed of basmati rice. Just before serving give a nice squirt of fresh lime over the whole thing.
Stir Fried Quinoa
2 cups water or veggie stock
1 cup basmati rice
salt to taste
1 1/2 cups water
3/4 cup black or regular quinoa
2-3 cloves minced garlic
1 inch peeled and minced ginger root
4 cups fresh or frozen veggies of choice
1/2 can coconut milk
3 tbsp coconut aminos or soy sauce
1-3 tbsp chilli paste depending on preference
2 tbsp dried cilantro
2-3 wedges of lime