Riso saltato con quinoa e verdure

Ingredienti

• 2 tsp oil (you can use any kind here, we used sesame oil)
• 1 cup uncooked quinoa, rinsed
• 1/2 tsp salt
• 4 tsp toasted sesame oil, divided
• 24 oz frozen broccoli, thawed (see note)
• 1 large zucchini, diced small
• 1 large yellow squash, diced small
• 8 oz baby Bella (cremini mushrooms) or white mushrooms, sliced
• 3.5 oz oyster mushrooms, sliced
• 1 cup frozen shelled edamame, thawed
• 1 cup frozen corn kernels, thawed
• 1 2-inch piece fresh ginger, grated
• 1 clove garlic, minced
• 1/4 cup tamari (or to taste)
• 2 tbsp coconut aminos
• Optional toppings:
• Tofu (we love using this one for this dish )
• Chopped cashews or salted peanuts
• Sriracha
• White or black sesame seeds

Preparazione

1. 1

   To prepare the quinoa, heat the oil in a medium-size saucepan. Add the quinoa and cook over medium heat for 1-2 minutes, stirring often, so it's well coated with the oil. Add 1 1/3 cups of water and the salt. Bring to a boil, cover, and simmer for 15-20 minutes, or until the water has been absorbed and the quinoa is tender but not mushy. Remove from the heat, let sit, covered for 5 minutes, then fluff with a fork. Set aside

2. 2

   In the meantime, heat 2 teaspoons of the sesame oil in a large nonstick skillet or wok. Add the broccoli and cook over medium-high heat for 3-5 minutes (depending on how firm you like it), tossing often. Set aside

3. 3

   Heat the remaining 2 teaspoons of sesame oil. Add the zucchini, yellow squash and mushrooms and cook over medium-high heat for 8-10 minutes (again, depending on how firm you like it).

4. 4

   Reduce the heat to medium, add the cooked broccoli, edamame, corn, grated ginger, garlic, cooked quinoa, tamari, and coconut aminos and toss well. Cook for another 3 minutes.