1 1/2 cups vegetable broth
1/2 orange, juiced (about 1/4 cup juice)
1/2 orange diced
2 tsp orange and lemon rind zest
1 lemon, juiced
1 bag frozen mixed organic veggies (peas, corn, carrots)
1 large onion, chopped
2 white button mushrooms, chopped
7 cloves garlic, chopped thickly
1/2 Serrano pepper, roasted, de-seeded and chopped
1/2 cup Brazil nuts, chopped
2 Tbsp Spanish olive oil
2 Tbsp vegan buttery spread
2 bay leaves
1/4 teaspoon saffron strands
1 tsp cayenne
generous black pepper
sea salt to taste
Prep: Saladmaster machine
Juice, chop and zest the orange.Juice and zest the lemon with cone #1
Chop onion cone #2 , garlic, mushrooms cone #4 and Brazil nuts.
De-seed and slice Serrano pepper. Roast strips of pepper.
In 3 qt pan:
Cook quinoa in broth & orange juice.
In 11 inch skillet add oil, vegan spread, a pinch of salt and pepper.
Turn heat to medium heat-until oil sizzles. Add onion, garlic, pepper, Brazil nuts and bay leaves.
Saute for a few minutes, on medium heat.
Add chopped orange and orange zest. Saute uncovered for an additional few minutes.
Fold in package of frozen veggies (thawed. Add lemon juice.
Saute on medium-high for five minutes, stirring constantly.
When all ingredients are cooked through and slightly browned, remove 1/2 of veggies from skillet. Set aside, covered. Tip: For the fresh green pea look, leave out a few steamed bright green peas and fold then into finished dish. Serve hot. Garnish with grated/chopped raw Brazil nuts.
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