Sesame Quinoa Skillet with Edamame and Broccoli
Cook time:
25 mins
Total time:
25 mins
Yield: 4 people
Description
Let everyone drizzle their dish with a little sesame oil and soy sauce and set out chili crisp, sesame seeds, sriracha sauce, and sliced scallions for extra flavor and texture.
Ingredients
- 4 cups (1/2 recipe) cooked quinoa from A Pot of Quinoa
- 2 tablespoons olive oil
- 1 onion, cut into medium dice
- 3 garlic cloves, minced
- 1 pound 1/2 pound each: small broccoli florets and thinly sliced carrots
- Salt and ground black pepper
- 2 cups thawed frozen edamame
- 1/4 cup chopped fresh cilantro
- Sesame oil, for drizzling (optional)
Instructions
- If you don't already have cooked quinoa, make a pot (you will only need a half recipe for this dish) and prepare vegetables while quinoa cooks.
- Place oil, onions, garlic, broccoli, carrots, 1/4 cup water, 1/2 teaspoon salt, and several grinds of pepper in a large (12-inch) skillet. Turn burner on high, cover pan, and cook until water evaporates, and vegetables are tender-crisp, about 4 minutes. Remove lid and continue to cook until water evaporates and the onions start to turn golden, 1 to 2 minutes longer.
- Stir in quinoa and edamame; cook to heat through, just a couple of minutes. Stir in cilantro and serve.