Kitchen for the Soul

Today's Menu

Vegetarian Quinoto


Ingredients

1 Cup of Quinoa
2 Cups of Water
1 teaspoon of  sesame oil

Brown Quinoa on pan with the sesame oil, ad water and bring to boil at medium heat, follow same procedure as cooking rice. Once water has dried, cover and turn heat off.

In the mean time prepare the following ingredients

½ Cup of Chopped Kale
3 Garlic pieces in pieces
1 Celery stick cut in small square pieces
¼ cup of chopped parsley
¼ cup of chopped Basil
½ green pepper chopped in small squares
1 cup of chopped portabella mushrooms (Small squares)
½ cup saw pumpkin seeds
½ Cup of  pine nuts
1/8 cup of cranberries
½ cup of edemame (Green Soy beans) You ll find them  In frozen area at Wholefoods market
1 tbl spoon of Braggs Soy sauce
Red Pepper flakes
One small piece of chopped ginger
1 can of  white beans
½ cup of small whole grain bow ties pasta cooked al dente
Juice from one lime
Cilantro

In a Wok place small pieces of garlic, green pepper and ginger with a little distilled water (about 2 table spoons), coven until steamed, ad Kale, celery, basil, mushrooms, seeds and nuts, simmer for a couple of minutes. Ad bow ties and Quinoa, (It is better to make the Quinoa and the Pasta ahead of time and have it ready to mix with all ingredients) edemame and rinsed white beans, mix well. Cover and simmer at low heat for about 8 to 10 minutes, ad Braggs Soy sauce, sprinkle red pepper, lime juicer, Cilantro and extra virgin olive oil. Mix well and it is ready to serve. It can be eaten warm, cold  or room temperature.

This recipe is enough for 4 servings.  Bon appetite!