Edamame Quinoa Stir Fry

Enjoy this colorful edamame and quinoa stir-fry that showcases the rich colors of its ingredients, creating a taste sensation you won't soon forget.

Serves 4

Ingredients:

• 1 bag frozen cruciferous vegetables (broccoli, cauliflower, etc.)
• 1 bag of frozen edamame, shelled
• ½ green or purple cabbage, chopped
• 1 cup quinoa, uncooked
• 2 cups water
• 1 Tablespoon maple syrup
• 2 Tablespoon coconut aminos, liquid aminos, or low-sodium soy sauce
• 1 Tablespoon fresh or 1/4 tsp ground ginger
• 2 garlic cloves
• 1 teaspoon red pepper flakes

Directions:

1. Mince your garlic and ginger, set aside for 5-10 minutes.
2. Add quinoa and water to saucepan. Bring to boil. Cover, reduce heat and simmer until fully cooked and water is absorbed (about 15 minutes).
3. Add frozen vegetables, chopped cabbaged and edamame to a wok or sauté pan with 1-2 tablespoons of water.
4. Add garlic, ginger, and red pepper flakes. Stir, cover and steam/water sauté for 10 minutes, until vegetables are fully cooked.
5. Turn off heat and add the coconut aminos and maple syrup. Toss to coat.
6. Serve over quinoa and enjoy!

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