Alexis' exact reaction to this meal was, "This is so good I could cry." That means one of two things:
1. I haven't been cooking for the past few months and the poor kid was just crazy grateful for actual vegetables and stuff.
2. It was actually THAT good, despite being actual vegetables and stuff.
I'm not sure which is true, but I do know I took an extra serving because it was THAT good. As a bonus, this is a super easy meal that takes less than 20 minutes to throw together. Sub in real chicken if that sort of thing makes you happy, or make this as is and quietly enjoy the fact that it's vegan.
Chik'n and Vegetable Quinoa Bowl
1 package brown rice and quinoa mix (like this one)
3-4 tablespoons olive oil
1/4 cup sliced carrots
1 red pepper, diced
1 small zucchini, diced
2 cloves minced garlic
1 yellow onion, diced
Italian seasoning
1 package Morninstar Farms Chik'n Strips
1. This is a two skillet and one sauce pan recipe, and for that I apologize. I normally try to make everything in one or two pans, but this one doesn't work. Sorry!
2. Make the quinoa according to the package instructions (one saucepan ... ahoy!).
3. In a large skillet, heat the oil over medium heat. Add the vegetables as you dice/cut them, but make sure you work in the right order. Carrots are first, followed by the pepper, then zucchini, then add the garlic before slicing and tossing in the onion and Italian seasoning.. Staggering when each type of vegetable gets thrown in will help make sure they're cooked evenly. Stir every few minutes while this is all going on, and don't be afraid to add more olive oil if needed. You want the vegetables to have an even, light coating.
3. Cook the Chik'n Strips according to the package instructions.
4. Pile all the stuff together in your bowl while silently thanking whoever thought to start this whole "Bowl" craze because it's pretty amazing. Definitely better than the casserole craze.