Quinoa Stir-Fry w/ Beans, Pineapple, and Asian Vegetables

[Guest guest]

* Exported from MasterCook *

 

Quinoa Stir-Fry with Beans, Pineapple, and Asian Vegetables

 

Recipe By :Lean Bean Cuisine - Jay Solomon

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups quinoa -- rinsed

4 cups water

2 tablespoons peanut oil or vegetable oil

1 chayote squash or small zucchini -- peeled and cut into

matchsticks

1 red bell pepper -- seeded and slivered

6 to 8 mushrooms -- sliced

1 2- to 4-inch-long daikon -- thinly sliced into discs

1 cup died pineapple, fresh or canned

1 tablespoon minced fresh ginger root

1/3 cup light soy sauce

1 tablespoon lime juice

1 teaspoon dark sesame oil

1 teaspoon hot sesame oil or Tabasco or other bottled

hot sauce

1 tablespoon cornstarch

1 cup cooked or canned cranberry beans or black

beans -- drained

1 cup bean sprouts

1 cup shredded bok choy leaves or Chinese

cabbage

4 scallions -- finely chopped

 

Place the quinoa and water in a saucepan and bring to a simmer. Cover and cook

over low heat until all of the water is absorbed, about 15 minutess. Set aside

and keep warm.

In a wok or skillet, heat the peanut oil until it sizzles. Add the squash, bell

pepper, mushrooms, and daikon and cook for 5 to 7 minutes, stirring frequently.

Stir in the pineapple and ginger and stir-fry for 3 to 4 minutes more.

Stir in the soy sauce, lime juice, and sesame oils and bring to a simmer.

Combine the cornstarch with an equal amount of water and whisk into the mixture.

Follow with the beans, bean sprouts, and bok choy, return to a simmer, and

simmer 2 to 3 minutes more.

Transfer the quinoa to warm plates and serve the stir-fried vegetables and beans

over the top. Top each dish with the scallions.

 

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 393 Calories (kcal); 6g Total Fat; (14% calories from fat); 15g

Protein; 71g Carbohydrate; 0mg Cholesterol; 855mg Sodium

Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

[Guest guest]

Hey all- I was hoping to make this this week- anyone know what daikon is?

 

 

 

 

jkujawa on 04/06/2000 07:06:56 AM

 

Veg-Recipes

cc: (bcc: Jamie Orozco/SHI)

Quinoa Stir-Fry w/ Beans, Pineapple, and Asian

Vegetables

 

 

 

 

* Exported from MasterCook *

 

Quinoa Stir-Fry with Beans, Pineapple, and Asian Vegetables

 

Recipe By :Lean Bean Cuisine - Jay Solomon

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups quinoa -- rinsed

4 cups water

2 tablespoons peanut oil or vegetable oil

1 chayote squash or small zucchini -- peeled and cut into

matchsticks

1 red bell pepper -- seeded and slivered

6 to 8 mushrooms -- sliced

1 2- to 4-inch-long daikon -- thinly sliced into discs

1 cup died pineapple, fresh or canned

1 tablespoon minced fresh ginger root

1/3 cup light soy sauce

1 tablespoon lime juice

1 teaspoon dark sesame oil

1 teaspoon hot sesame oil or Tabasco or other bottled

hot sauce

1 tablespoon cornstarch

1 cup cooked or canned cranberry beans or black

beans -- drained

1 cup bean sprouts

1 cup shredded bok choy leaves or Chinese

cabbage

4 scallions -- finely chopped

 

Place the quinoa and water in a saucepan and bring to a simmer. Cover and cook

over low heat until all of the water is absorbed, about 15 minutess. Set aside

and keep warm.

In a wok or skillet, heat the peanut oil until it sizzles. Add the squash, bell

pepper, mushrooms, and daikon and cook for 5 to 7 minutes, stirring frequently.

Stir in the pineapple and ginger and stir-fry for 3 to 4 minutes more.

Stir in the soy sauce, lime juice, and sesame oils and bring to a simmer.

Combine the cornstarch with an equal amount of water and whisk into the mixture.

Follow with the beans, bean sprouts, and bok choy, return to a simmer, and

simmer 2 to 3 minutes more.

Transfer the quinoa to warm plates and serve the stir-fried vegetables and beans

over the top. Top each dish with the scallions.

 

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 393 Calories (kcal); 6g Total Fat; (14% calories from fat); 15g

Protein; 71g Carbohydrate; 0mg Cholesterol; 855mg Sodium

Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

 

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[Guest guest]

Also known as " Japanese Radish " .

 

Karen

 

Hey all- I was hoping to make this this week- anyone know what daikon is?

 

 

 

 

jkujawa on 04/06/2000 07:06:56 AM

 

Veg-Recipes

cc: (bcc: Jamie Orozco/SHI)

Quinoa Stir-Fry w/ Beans, Pineapple, and Asian

Vegetables

 

 

 

 

* Exported from MasterCook *

 

Quinoa Stir-Fry with Beans, Pineapple, and Asian Vegetables

 

Recipe By :Lean Bean Cuisine - Jay Solomon

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups quinoa -- rinsed

4 cups water

2 tablespoons peanut oil or vegetable oil

1 chayote squash or small zucchini -- peeled and cut into

matchsticks

1 red bell pepper -- seeded and slivered

6 to 8 mushrooms -- sliced

1 2- to 4-inch-long daikon -- thinly sliced into discs

1 cup died pineapple, fresh or canned

1 tablespoon minced fresh ginger root

1/3 cup light soy sauce

1 tablespoon lime juice

1 teaspoon dark sesame oil

1 teaspoon hot sesame oil or Tabasco or other bottled

hot sauce

1 tablespoon cornstarch

1 cup cooked or canned cranberry beans or black

beans -- drained

1 cup bean sprouts

1 cup shredded bok choy leaves or Chinese

cabbage

4 scallions -- finely chopped

 

Place the quinoa and water in a saucepan and bring to a simmer. Cover and cook

over low heat until all of the water is absorbed, about 15 minutess. Set aside

and keep warm.

In a wok or skillet, heat the peanut oil until it sizzles. Add the squash, bell

pepper, mushrooms, and daikon and cook for 5 to 7 minutes, stirring frequently.

Stir in the pineapple and ginger and stir-fry for 3 to 4 minutes more.

Stir in the soy sauce, lime juice, and sesame oils and bring to a simmer.

Combine the cornstarch with an equal amount of water and whisk into the mixture.

Follow with the beans, bean sprouts, and bok choy, return to a simmer, and

simmer 2 to 3 minutes more.

Transfer the quinoa to warm plates and serve the stir-fried vegetables and beans

over the top. Top each dish with the scallions.

 

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 393 Calories (kcal); 6g Total Fat; (14% calories from fat); 15g

Protein; 71g Carbohydrate; 0mg Cholesterol; 855mg Sodium

Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

 

------

LOW RATE, NO WAIT!

Get a NextCard Visa, in 30 seconds! Get rates

as low as 2.9% Intro or 9.9% Fixed APR and no hidden fees.

Apply NOW!

http://click./1/2122/5/_/114309/_/955017912/

------

 

To post to list: " Veg-Recipes "

To contact List Owner: " Veg-Recipes-owner "

Subscribe or Un through ONElist site:

OR Un via e-mail: Veg-Recipes-

Calendar: http:///calendar/Veg-Recipes

Links: http:///links/Veg-Recipes

**********************************************************************

 

 

 

 

 

 

--

 

 

 

 

To post to list: " Veg-Recipes "

To contact List Owner: " Veg-Recipes-owner "

Subscribe or Un through ONElist site:

OR Un via e-mail: Veg-Recipes-

Calendar: http:///calendar/Veg-Recipes

Links: http:///links/Veg-Recipes

**********************************************************************