Vegan Steamed Veggie And Adzuki Bean Quinoa
I love making up big pots of things like this not only because they make awesome leftovers, but because they’re simple enough to add this or that and completely change the dish to something new the next day. For example, last night I ate this as a simply and fresh vegan quinoa dish with just a touch of sea salt and black pepper, but today I could add a teriyaki sauce, some sort of vinaigrette, or flavored oil to make it something totally new. Even soups and side dishes could come from this big pot of simple deliciousness! I also wanted to mention that I never use canned beans, always dry, but since Eden Organics is the only company to use cans without BPA in the lining, I decided to give them a shot. I loved how quick using a can is and I’m grateful that Eden Organics cares about the consumer enough to omit BPA from their cans, but I still plan to stick with bulk dry most of the time due to the added waste from cans.
- 2 1/2 cups dry quinoa, prepared
- 15 oz can adzuki beans
- 2 cups kale, chopped into medium pieces
- 1 cup celery, chopped
- 1/2 cup carrots, chopped
- 1/2 cup leek, chopped
- 2 tablespoons soy sauce
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes
Stir adzuki beans, soy sauce, sea salt, black pepper, and red pepper flakes into pot of freshly cooked quinoa. Steam celery, carrots, leek, and kale until tender. Fold steamed veggies into the pot of quinoa and adzuki beans. Add flavored sauces if desired or serve as is, fresh and mild. Enjoy!