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Egyptian Edamame Stew


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This dish was incredibly simple, hearty, filling, inexpensive, healthy and delicious.  In our opinion all of that adds up to a total winner in our book!  We really enjoyed this stew and it was perfect for a cold winter week night.

 Egyptian Edamame Stew
Adapted from EatingWell.com
Makes 4 servings

1 c. quinoa, uncooked
15 oz. frozen edamame, thawed
1 T. olive oil
1 onion, chopped
1 zucchini, diced
2 t. ground cumin
1 t. ground coriander
1/2 t. cayenne pepper (or less if you don't like spicy food)
28 oz. can diced tomatoes
1/4 c. cilantro, chopped
juice of 1 small lemon

1) Rinse quinoa and then prepare according to package directions.

2) Meanwhile fill a pot with water and the soy beans and bring to a boil.  Cook for 4 or 5 minutes, drain and then set aside.

3) Heat the oil in a medium sauce pan over medium heat and add the onions.  Let cook for about 5 minutes then add the zucchini.  Let cook for another 3 minutes until the onion begins to brown. 

4) Add garlic, cumin, corriander, cayenne and cook for 30 seconds.  Add the tomatoes, bring to a boil, and simmer for about 5 minutes. 

5) Add the edamame to the tomato mixture and cook until it is heated through.  It should only take a few more minutes.  Stir in the cilantro and the lemon juice and serve over quinoa.


love it! totally bookmarking this one.

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