Meredith's Kitchen Table

Vegan

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A quick, nourishing twist on a classic—using protein-rich and whole-grain quinoa for a hormone-friendly, whole grain upgrade. In addition using fresh ginger and garlic gives this an anti-inflammatory punch.

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Ingredients (Serves 2-3)

• 1 cup uncooked quinoa
• 1–2 cloves garlic, finely chopped
• 1 inch fresh ginger, finely chopped or grated
• 2 cups frozen mixed veggies
• 1–2 tbsp soy sauce (tamari for gluten-free, or coconut aminos for less sodium)
• 2 scallions, chopped
• Seasonings to taste:
  – Garlic powder
  – Ginger powder
  – Umami seasoning (optional but delicious)

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Steps

1. Cook quinoa according to package instructions.
2. While quinoa simmers, add the garlic, ginger, frozen veggies, soy sauce, and seasonings directly to the pot. Stir well.
3. Cover and let everything steam together until the quinoa is fluffy and the veggies are tender.
4. Finish with chopped scallion on top and a splash more soy sauce if needed.

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Wellness Notes

• This simple swap—quinoa instead of white rice—adds complete plant-based protein and whole grains that help support blood sugar and hormone balance postpartum.
• Garlic and ginger are natural inflammation fighters and immune boosters.

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Modify This Recipe

• Add tofu for extra protein
• Instead of frozen veggies, can add fresh chopped veggies like zucchini, broccoli, carrots

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