Edamame Bean and Grain Bowl
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
4
- Ingredients
- 1 ½ cups Quinoa (rinsed)
- 3 cups low-sodium vegetable stock
- 1 fresh ginger (peeled and grated)
- 1 cup canned Black eyed pea
- 2 cups Edamame (shelled)
- 1 ½ cups Green beans (trimmed and halved)
- 1 large carrot (finely grated)
- 2 Tbsps lemon juice
- 1 Tbsp rolled oats
- 2 Tbsps Pistachio (shelled)
- 2 Tbsps almonds (un-blanched)
- salt
- freshly ground peppers
Preparation steps
1.
Place the quinoa in a saucepan and cook over a medium heat for 2 minutes until dried hot and starting to toast.
2.
Add the stock and ginger, stir well, and bring to the boil. Cover with a lid and cook over a low heat for 15 - 20 minutes until tender.
3.
Meanwhile, blanch the black-eyed beans, edamame, and green beans in a large saucepan of salted water for 2 minutes. Drain well and set to one side.
4.
Once the quinoa is ready, set it aside and leave it to cool, covered, for 5 minutes. Fluff with a fork and tip into a mixing bowl.
5.
Add the blanched beans, grated carrot, lemon juice, and rolled oats, stirring well. Season to taste with salt and pepper.
6.
Spoon into bowls and top with the nuts before serving.
