robotheartrecipes:

Super Simple Soy Sauce Quinoa with Peas and Carrots
Serves 4

Knowing that I would be attending a work event for the majority of the week, I wanted to make something quick, easy, and protein-packed to bring with me as a supplement to the hotel’s protein-lacking vegetarian fare. I threw this mixture together on the fly. I was tired and lazy by the time that I got around to it, so I really lost my steam and didn’t feel like doing anymore chopping. However, if you are more ambitious than I was, broccoli and fresh ginger would both be great additions. A nice thing about this type of mixture is that it is tasty served hot or cold.

INGREDIENTS

1 cup quinoa, cooked

2 teaspoons canola oil

1 teaspoon sesame oil

¼ cup minced shallot

1-2 large cloves garlic, minced

½ cup slivered carrot

½ cup frozen garden peas, thawed and drained

3 tablespoons low-sodium soy sauce

1 scallion, thinly sliced on the diagonal (plus more for serving)

kosher salt and fresh ground black pepper to taste

1 teaspoon sesame seeds (plus more for serving)

INSTRUCTIONS

Step One: In a large pan, heat canola and sesame oil over medium-high. Add shallot and garlic and sauté until softened and fragrant (about 2 minutes). Add carrot and sauté until softened (about an additional 5 minutes).

Step Two: Lower heat to medium. Add soy sauce and use a rubber spatula to deglaze the pan. Add cooked quinoa and stir to combine, mixing well. Add scallions and sesame seeds, stir, and remove from heat. Top each serving with a sprinkle of scallions and sesame seeds if desired. Serve warm or refrigerate and serve cold.

Source: A Robot Heart Recipes Original.