First, please forgive my picture...again. I'm still in need of a decent camera. Having said that, know that this is quite appetizing and filling. My favorite grain, quinoa, serves as the bed for the sauteed meatless grounds, peppers, onions, and garlic. So, you've got some pretty basic ingredients to play with as far as seasoning. I season everything but the quinoa for this quick, easy dish. The spices I use for this give it an Indian (East or West) flare. And both the quinoa and meatless grounds are high in protein which is great for vegetarian and vegan diets. Yep, this is a vegan-friendly meal too! This is a great dish for making in bulk for get-togethers and potlucks. It's also carnivore-friendly for those in the midst of a conversion or when you have a dual vegetarian/carnivore household as I do.

What I use
1 pound Quorn meatless grounds
1 cup quinoa (bulk, not pre-bagged)
1 tbsp. cardamom
1 tbsp. curry
1 tbsp. cumin
2 cloves garlic chopped or minced
1/2 onion chopped
1 green pepper chopped (or red or yellow or any combination of the 3)
olive oil (a drizzle for sautee pan)

What I did:
I cook my quinoa (rinsed) in a rice cooker with about 1/2 cup water (easy) and get that nice fluffy texture without the soggies. No rice cooker? Here's how to cook quinoa perfectly without one. On medium heat, toss meatless grounds, peppers, onions, and garlic in a pan drizzled in olive oil. You just want to lightly coat the pan so the grounds don't stick and get a bit of good fat. Since the grounds come frozen, I wait until their mostly thawed before adding the spices. Toss around for about 5 minutes. Serve over a bed of quinoa (again I leave it unseasoned since the rest is so flavorful).  If you wanna add a little something extra, garnish in some freshly grated parmesan cheese (not vegan-friendly) or hit it with a splash of citrus and garnish with the rind. This should yield about 4 servings. 

Happy eating veg heads!