Monday, March 12, 2007

Quinoa and Greens in Soy Sauce



Simple and fun, and make use of all those amazing spring greens out there. Potential filling for Passover tomatoes (we're of the grain-eating persuasion).

2 cups quinoa
2 carrots, grated
3 garlic cloves, chopped
1/2 onion, chopped
1/2 kg leafy greens, like mustard greens, leaves from red or white beets, kale, collards, etc, chopped up into ribbons
1 tbsp canola oil
2 tbsp soy sauce
1 tbsp vegetable broth
1/2 tbsp crushed chilis
a teeny bit of squeezed lemon juice
(optional) 1/2 tbsp honey

Cook quinoa in 3 cups of water until all water is absorbed. In the meantime, in a wok, heat up garlic cloves, chili and onion in canola oil. After a minute, add grated carrots, chopped greens, veg broth, soy sauce, lemon juice and optional honey. Then, add the quinoa and stir-fry for three minutes or so. Ready.

2 comments:

Safranit said...

Quinoa is also okay for most ashkenaizm... the only problems would be the soy sauce.

Sounds good though

Hadar said...

Right, because soy is kitniyot, safranit.