Ginger Edamame Quinoa

                                               Pictured ~ made with chicken and broccoli

Pictured ~ made with beef and cauliflower

Tonight's supper and tomorrows lunch. Not the best presentation, but definitely tasty, put together with asparagus and the leftover peeled sliced broccoli stems *. Yummy.

Yield: 4 to 6 servings

INGREDIENTS

1 cup quinoa ( I use Bob's Red Mill ~ already rinsed, no soaking required)

2 cups water

2 tbsp olive oil

2 tbsp water

2 cups broccoli florets

1 cup chopped red bell pepper

1/2 tsp minced fresh garlic

1 tsp grated fresh ginger

2 cups cooked diced chicken **

1 cup cooked black beans (I use canned, drained and rinsed)

1 cup edamame beans (I use frozen)

3 tbsp soy sauce (I use reduced salt soy sauce)

PREPARATION

Bring the quinoa and the 2 cups of water to a boil. Cover, reduce to a simmer and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for another 6 minutes. Fluff with a fork and set aside.

Heat a large saucepan on medium heat. Add the oil, the 2 tbsp of water and the broccoli. Cover and cook the mixture for 4 minutes. Add the red pepper, garlic and ginger, replace the cover and cook for an additional 3 minutes, until the broccoli and peppers are tender yet crisp. Add the chicken, black beans, edamame and soy sauce. Stir in quinoa and continue to heat until it is heated throughout. Serve immediately. Refrigerate any leftovers for up to 2 days.

* Most of our vegetables I cook in water in the microwave then toss in a bit of olive oil and garlic in frying pan on stove.

** you can substitute chicken with beef, pork, whole shrimp or diced tofu.

Recipe: Quinoa, The Everyday Superfood 365

             Patricia Green & Carolyn Hemming

             ISBN 978-1-55285-994-0

Signing off till next time

L