Ginger Quinoa Salad

The following recipe is a very slight adaption of something from a cookbook called Quinoa 365: The Everyday Superfood. The book itself is not vegan, and I would not recommend it to a vegan newbie who's just learning to cook. However, if you already have lots of recipes and know how to cook, and you (like me) really like quinoa, this can be a good addition to your cookbook collection.

The following recipe can be very convenient & quick if you used canned beans or cook them in advanced.

Ginger Quinoa Salad

1 cup quinoa
2 cups broth
1 Tbsp vegetable oil
2 Tbsp water
2 cups broccoli florrets
1 cup chopped red bell pepper (1 pepper)
1 small/medium carrots, peeled & chopped
1 medium onion, chopped
2 tsp ground ginger
1 cup cooked black beans
3 Tbsp soy sauce or gluten-free tamari
1 Tbsp lemon juice
1 cup edamame beans (optional)

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Bring the quinoa and the 2 cups broth to a boil in a medium saucepan. Reduce to a simmer and cook until the quinoa absorbs the liquid. Fluff with a fork and set aside.

Heat the tablespoon of oil over medium-high heat. Add the chopped onion, ginger, and the 2 tablespoons of water; after about 30 seconds, turn the heat down to medium-low and add the broccoli and carrot. Cover and simmer for a few minutes, stirring occasionally. Add the chopped bell pepper and black beans (& edamame, if using), putting the heat up to medium, and stirring for several more minutes.

Mix the "stir fry" with the quinoa along with the soy sauce and lemon juice, and serve warm.

Makes 4 servings.