I can’t believe the day is here when I can finally say it….
I’m officially a Registered Dietitian Nutritionist.
WOW, that feels good to say! I passed my exam last week after studying for a solid 3-4 weeks post-graduation. It was a whirlwind of an exam and I’m so glad it’s over with. Now let the job hunting begin…
Now onto the good stuff…aka the recipe. This easy-peasy dish goes well with anything from baked chicken, to salmon, to tofu. Use it as a side dish, have it as your main for a light lunch, or just snack on it when you’re hungry!
This dish is packed with plant-based protein (quinoa is the only plant-based COMPLETE protein, meaning it contains all the 9 essential amino acids) and hunger-fighting fiber.Print
- 1 cup uncooked quinoa
- 1 1/2 cups water
- 1/4 tsp sea salt
- 4 medium radishes, sliced
- 1 small cucumber, diced
- 3 cloves garlic, minced
- 2 small shallots, sliced
- 1 TBSP olive oil
- 1 TBSP Tamari
- 1 tsp rice vinegar
- 1 package edamame
- pepper, to taste
- Add quinoa, water, and salt to a medium sauce pan and simmer for 10-15 minutes, until water is absorbed. Fluff with a fork and set aside.
- In a saute pan, add shallots, olive oil, and garlic and cook ~1-2 minutes until soft and golden. Add edamame, rice vinegar, and tamari and cook another minute.
- Add edamame mixture to quinoa and stir to combine. Add chopped cucumber, radishes, and pepper to taste. Top with desired herbs (thai basil, parsley, or cilantro work well).
- Enjoy room temperature or cold. Keep in fridge for up to 5 days.
This recipe is packed with flavor from the sautéed garlic and shallots, plus a little tamari, salt, and pepper. Yum!
A garlicky, delicious, and sneaky way to add a few veggies and protein-packed quinoa into your day.
Add this dish into your routine to freshen things up! This is easy to whip together in under 20 minutes. I hope you all have a fabulous week! XO