Delicious, easy, and filling, this recipe is sure to please! Try using black beans or chicken, beef, or even tofu!
- 1 cup Quinoa
- 2 cups Water
- 2 tbsp Vegetable Oil
- 2 tbsp Water
- 2 cups Broccoli Florets
- 1 Bell Pepper, chopped
- 1/2 tsp minced fresh ginger
- 1/2 tsp ground ginger
- 2 cups cooked, peeled, de-veined shrimp
- 1 cup cooked red kidney beans, rinsed
- 1 cup edamame beans, shelled and steamed
- 3 tbsp low sodium soy sauce
Bring the Quinoa and the 2 cups water to a boil in a medium sauce pan. Cover, reduce to a simmer and cook for 10 minutes. Turn the heat off and leave the covered sauce pan on the burner for another 6 minutes. Fluff with a fork and set aside.
Heat a large wok or saucepan on medium heat. Add the oil, the 2 tbsp of water and the broccoli. Cover and cook 4 minutes. Add the red pepper, garlic, and ginger, replace the cover and cook an additional 3 minutes until the broccoli and pepper are tender, but still crisp. Add the shrimp, beans, edamame, and soy sauce. Stir in the quinoa and continue to heat until it is heated throughout.
Save leftovers for lunch the next day!