After a long day of hanging with friends (aka moderate drinking, slight hooliganism) I need some easy and delicious replenishments. I like to model my meals after the Harvard Healthy Plate. This breakfast is easy, nutritious, and tastes awesome!

Tools:

Small sauce pan

Medium size frying pan

Toaster oven

Spatula

Plate and fork

Ingredients:

1/2 c quinoa (makes 3 servings, we’ll use one in this recipe)

1.5 c Easiest Vegetable Broth

1 Yukon Gold Potato

1/4 c sliced crookneck squash

1/4 c sliced carrot

2 large monterey mushrooms

1/2 shallot

handful of spinach

1/2 cup cooked (or rinsed, canned) adzuki beans

2.5 tablespoons dark sesame oil

2 tablespoons olive oil

2 tablespoons rice vinegar

shoyu, to taste

1. Wash your hands!

2. Clean vegetables

3. Prick holes in potato with a fork. Add to toaster oven and bake at 425 for 20 minutes.

4. Add quinoa and vegetable broth to sauce pan, cover. Heat on medium high to boiling (about seven minutes), then turn heat down to medium. (Total cooking time is approximately 15 minutes. Remove the cover after 10.)

5. Add sesame oil to frying pan, heat on medium. Add onion and cook for one minute. Add mushrooms and cook for two minutes. Add carrots and squash, cook 3.5 minutes. Add spinach and beans and cook two more minutes.

6. Deglaze the pan with rice vinegar.

7. Add veggies and beans to plate.

8. Add 1/2 cup quinoa to plate.

9. Add 1/2 potato to plate.

10. Drizzle with olive oil and shoyu.

11. Eat!!

I took one serving of quinoa (1/2 cup) and half of the potato and mixed them together with a little Earth Balance and shoyu for my partner who was experiencing symptoms concurrent with a hangover. He ate it all right quick.

The extra serving of quinoa I put in a small rubbermaid and put it in the fridge.

4.5 tablespoons of oil is kind of a lot, but I love the mouth feel that oil adds. Add less if you cutting calories. But remember if you’re on a vegan diet, that it is important to make sure you are getting enough lipids.

Yum!