Ginger Edamame Quinoa

Name: Ginger Edamame Quinoa
Ingredients: 1 cup (250 mL) quinoa; 2 Tbsp (30 mL) vegetable oil; 2 Tbsp (30 mL) water; 2 cups (500 mL) broccoli florets; 1 cup (250 mL) chopped red bell pepper (about 1 pepper); 1 cup (250 mL) chopped red bell pepper (about 1 pepper); ½ tsp (2 mL) minced fresh garlic; ½ tsp (2 mL) ground ginger (or 1 tsp/5 mL grated fresh ginger); ½ tsp (2 mL) ground ginger (or 1 tsp/5 mL grated fresh ginger); 2 cups (500 mL) cooked diced chicken, beef, pork or whole shrimp, or diced tofu; 2 cups (500 mL) cooked diced chicken, beef, pork or whole shrimp, or diced tofu; 2 cups (500 mL) cooked diced chicken, beef, pork or whole shrimp, or diced tofu; 2 cups (500 mL) cooked diced chicken, beef, pork or whole shrimp, or diced tofu; 2 cups (500 mL) cooked diced chicken, beef, pork or whole shrimp, or diced tofu; 1 cup (250 mL) cooked black beans; 1 cup (250 mL) edamame beans, shelled and steamed; 3 Tbsp (45 mL) soy sauce or gluten-free tamari; 3 Tbsp (45 mL) soy sauce or gluten-free tamari

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Quinoa 365

By Patricia Green and Carolyn Hemming

Published 2011

About

Get the essentials of fiber, protein, calcium, vitamin C and iron in this amazingly complete entrée loaded with superfoods.

Ingredients

1 cup (250 mL) quinoa
2 cups (500 mL<

Main course

Method

Bring the quinoa and the 2 cups (500 mL) of water to a boil in a medium saucepan. 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 wok or saucepan on medium heat. Add the oil, the 2 Tbsp (30 mL) of water and the broccoli. Cover and cook the mixture for 4