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