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Ginger Edamame Quinoa

 

Ginger Edamame
Quinoa

 

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

 

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 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 the quinoa and continue to heat until it is heated throughout. Serve immediately. Refrigerate any leftovers for up to 2 days.

 

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This page created February 2011