I like the weather we’ve been having lately: true chilly fall, with the leaves scattered on the ground and crisp blue skies, cold days and even colder night. It puts you in the mood to bust out the Crockpot and heap your plate with comfort food, rich sauces, stews and hearty fare.
In the middle of this though, sometimes you just feel like something fresh, clean, and uber-healthy to eat. This recipe fits the bill for sure, and it also tastes pretty good (bonus!). I could have used a bit more seasonings, or sauce, or something…but it was a first time try for me and I don’t like to mess around with a recipe til the second go through, juuuust to be sure.
I also searched for fresh ginger, only to find my local store had put some kind of small, saran-wrapped cucumbers in the “ginger” basket beside the fresh garlic. Hmmmm. I think using real ginger instead of ground would have been better.
I found making it a bit time consuming, with a lot of chopping, steaming, and moving parts, but it did make a ton. For how healthy it is though, it tasted great as written, and I’m looking forward to lunch leftovers!
Ginger Edamame Quinoa (from Quinoa 365: The Everyday Superfood)
1 cup quinoa
2 cups water
2 T vegetable oil
2 cups broccoli
1 cup chopped red bell pepper (about 1 pepper)
1/2 tsp minced fresh garlic (I used 3 big cloves)
1 tsp minced fresh ginger, or 1/2 tsp ground ginger
2 cups cooked, diced chicken, beef, pork, whole shrimp or diced tofu (I used shrimp)
1 cup cooked black beans
1 cup shelled and steamed edamame
3 T soy sauce
Bring the quinoa and the 2 cups of water to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn off heat and leave the covered saucepan on the burner for another 6 minutes. Fluff with a fork and set aside.
Heat a large wok or saucepan on medium heat. Add the oil, 2 Tsbp water and the broccoli. Cover and cook for 4 minutes. Add the red pepper, garlic, ginger, then replace the cover and cook for an additional 3 minutes, until the broccoli and peppers are tender yet crisp. Add the shrimp, black beans and edamame and soy sauce. Stir in the quinoa and continue to heat until it is heated throughout. Serve immediately. Refrigerate leftovers for up to 2 days.