So this time:
- I've used 1 pack (about 8 oz) of frozen edamames instead of zucchinis for the 'crunch' and green.
- For the chicken sausage, I used a sweeter, instead of a spiced chicken sausage, so I added more chili powder for the 'kick'.
And this is how it came out:
Still pretty yummy, but the sweetness is more so. I might need a little more acid (lemon juice) to counter that a little more in the future.
For a great vegetarian option, follow the original recipe and substitute as follows:
- To cook the quinoa, use vegetable stock or I like Imagine's Organic Vegetarian No-Chicken broth.
- You can use any "crunchy" vegetable for the texture and green aspect, such as zucchinis, edamame or hot-house cucumbers (aka english cucumbers - remove seeds with tablespoon.)
- As to the main protein, instead of sausage, I recommend tempeh, a healthy soy alternative that's high in protein and fiber. Same procedure, diced and pan fried, but add in a dash of onion, garlic, pepper, paprika, cayenne and thyme and stir.
- I would add 1/2 more of the dressing for a "wetter" consistency overall.