Vegan Protein Pilaf
- Number of Servings: 6
Ingredients
1/2 TBSP - Olive Oil3/4 Cup - Onion, Chopped1 Lrg Clove - Garlic2 1/2 tsp - Fresh Ginger, minced1 Cup - Quinoa, rinsed and drained1 TBSP - Reduced sodium Soy Sauce2 Cups - Unsalted vegetable stock, boiling1 - Bay leaf2 Sprigs - Fresh Thyme3 Cups - Edamame, shelled and cooked2 Cups - Grape tomatoes, halved1/4 Cup - Green onions, thinly sliced1/2 Cup - Cashews, lightly salted, rough chopped
Serving Size: 6
1. Preheat the oven to 400.
2. Start boiling stock. Add soy sauce to stock.
3. Heat oil in pan with a tight fitting lid, but, don’t cover yet.
4. Add onions, cook for about 2 minutes without browning.
5. Add garlic and ginger, cook 1 more minute.
6. Add the quinoa and toss, lightly coating each grain with oil.
7. Add the bay leaf and thyme and then the boiling stock.
8. Cover and place in the oven for 22-25 minutes. Liquid should be completely absorbed.
9. Remove bay leaf and thyme (THE PAN WILL BE EXTREMELY HOT FOR A WHILE!) Fluff with a fork and cool uncovered for a couple of minutes.
10. Stir in the edamame and tomatoes.
11. Top with green onions and cashews just before serving.
1. Preheat the oven to 400.
2. Start boiling stock. Add soy sauce to stock.
3. Heat oil in pan with a tight fitting lid, but, don’t cover yet.
4. Add onions, cook for about 2 minutes without browning.
5. Add garlic and ginger, cook 1 more minute.
6. Add the quinoa and toss, lightly coating each grain with oil.
7. Add the bay leaf and thyme and then the boiling stock.
8. Cover and place in the oven for 22-25 minutes. Liquid should be completely absorbed.
9. Remove bay leaf and thyme (THE PAN WILL BE EXTREMELY HOT FOR A WHILE!) Fluff with a fork and cool uncovered for a couple of minutes.
10. Stir in the edamame and tomatoes.
11. Top with green onions and cashews just before serving.
Nutritional Info Amount Per Serving
- Calories: 321.5
- Total Fat: 11.0 g
- Cholesterol: 0.0 mg
- Sodium: 345.7 mg
- Total Carbs: 39.3 g
- Dietary Fiber: 4.4 g
- Protein: 16.8 g
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