Choose Your Base Recipe
Veggie quinoa with kale & soybeans or steamed rice.
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Ingredients
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Base Options
Veggies
Method
Preparation of Base
Cooking Quinoa
Rinse 1 cup of quinoa under cold water to remove bitterness. In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil over high heat, then reduce to low and cover. Simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
Cooking Rice
If you prefer rice, rinse 1 cup of rice under cold water. In a separate medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil, then reduce to low, cover, and simmer for about 20 minutes or until the rice is tender and the water is absorbed. Let it sit covered for 5 minutes before fluffing with a fork.
Veggie Preparation
Sautéing the Veggies
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 2 teaspoons of minced garlic and sauté for 1 minute until fragrant. Add 2 cups of chopped kale and 1 cup of soybeans to the skillet. Season with 1 teaspoon of salt and 1 teaspoon of black pepper. Cook for about 5-7 minutes, stirring occasionally, until the kale is wilted and the soybeans are heated through.
Finishing Touches
Once the veggies are cooked, you can drizzle 2 tablespoons of soy sauce over the sautéed kale and soybeans. Stir well to combine, and cook for an additional minute to heat through.