- 2 teaspoons olive oil
1/2 cup chopped red onion
1/2 cup chopped carrots
3/4 cup finely chopped cauliflower
1/2 cup frozen and thawed precooked edamame (out of shell)
1/4 cup scallions
1 cup cooked quinoa
2 tablespoons low-sodium chicken broth
1 tablespoon tamari or soy sauce
2 teaspoons rice vinegar
1/2 teaspoon minced garlic
- Heat olive oil in a medium skillet over medium-high heat. Add onion, carrots, and cauliflower and cook until they begin to soften, about 5 minutes.
- Meanwhile, whisk together chicken broth, soy sauce, orange juice, vinegar, and garlic.
- Add quinoa, edamame, and scallions to the pan, and stir to combine.
- Add in soy sauce mixture and stir to coat, cooking for another 2 minutes, or until everything is hot.
Protein: 21.1 grams
Carbohydrate: 67 grams
Dietary Fiber: 14.4 grams
Total Sugars: 11.9 grams
Total Fat: 17.1 grams
Saturated Fat: 2.274 grams
Sodium: 630.7 milligrams
- Main Dishes
- North American