Mediterranean Quinoa

This Mediterranean dish is refreshing on a hot day, yet filling enough for a cold day. The flavors coalesce perfectly to make this simple, but delicious vegetarian meal. For the vegan version, omit the feta cheese.

Ingredients:

• 3 cups prepared sprouted quinoa (If not using T.V.P., increase to 5 cups)
• 2 tablespoons fresh mint, chopped
• 1 lemon (or 2 tablespoon lemon juice)
• 12 ounces textured vegetable protein, optional
• ½ cucumber, diced
• 1 large tomato, diced
• 1 tablespoon olive oil
• ¼ cup crumbled feta cheese
• 1 clove garlic
• ¼ cup red onion, diced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• salt and pepper to taste

1. In a large skillet, heat olive oil over medium heat. Add onion and cook for 2 minutes, add garlic and textured vegetable protein. Season with coriander and cumin Cook for about 5 minutes, stirring occasionally. Remove from heat.
2. Add quinoa to onion, garlic, and TVP. Drizzle with half the lemon juice and stir to combine.
3. In a medium bowl, place the remaining lemon juice with tomatoes and cucumber. Stir to combine and gently fold in mint. Add salt and pepper to taste.
4. Serve quinoa mixture with cucumber/tomato mixture and feta on top.