I've had this recipe idea in the back of my head for ages, and tonight I finally made it (we needed something fast, and we happened to have leftover broccoli in the fridge). It was gobbled up almost instantly... very filling, tasty and packed chock full of protein! I didn't have enough broccoli, so I threw in mushrooms and frozen peas, as well.
1 head broccoli, cut into florets
1 can braised wheat gluten bits, drained and rinsed
4-5 mushrooms, sliced thinly (optional)
2 Tbsp veggie broth
2/3 cup quinoa
2/3 cup water
2/3 cup veggie broth
Peanut Sauce
Combine the 2/3 cups water and broth and bring to a boil. Drop the quinoa in and let cook over medium-high heat until the water is absorbed and the quinoa is fluffy. Meanwhile, steam the broccoli and mushrooms in 2 Tbsp veggie broth. Make the peanut sauce. Add the wheat gluten and 1 Tbsp peanut sauce to the broccoli/mushroom mixture, and cook until heated through.
Serve the broccoli/gluten mixture over the quinoa, and top each serving generously with more peanut sauce.
