|10 min||15 min||3|
|3/4 cup||Quinoa, uncooked|
|1 1/4 cup||Vegetable stock/broth, low sodium|
|1 cup||Frozen edamame (soybeans) (shelled beans)|
|1 tbsp||Sesame oil|
|1/2 cup grated||Carrots|
|1/2 tsp||Salt and pepper|
1. Put the quinoa in a medium pot and cover with cold water; let soak 5 minutes. Drain thoroughly through a fine-mesh strainer and put it back in the pot (see notes).
2. Add the broth to the quinoa and bring to a boil over high heat. Reduce the heat to low, cover and cook for 12 minutes. Sprinkle in the edamame in an even layer and add a pinch of salt. Cover and continue to cook, 3 more minutes.
3. Remove from the heat without disturbing the lid, and allow it to rest for 5 minutes. Transfer the quinoa to a large plate and scatter the edamame on top; drizzle with the oil. Spread in an even layer with a wooden spoon, drawing lines in it to cool it quickly.
4. Transfer the cooled quinoa to a large bowl and add the grated carrots. Season with salt and pepper. Serve warm or chill at least 2 hours, or until ready to serve. Optional: you can add leafy greens, bell peppers, nuts, seeds or any other vegetables you have at hand.
To save time, you can purchase pre-washed quinoa that does not require rinsing.
As a complete protein, it contains all the essential amino acids that our body needs. High in fiber, iron, magnesium and anti-inflammatory flavonoids.