Impossible™ Quinoa Bowl

For those looking for an easy dish that mixes things up a bit and gives you a break from the same old flavors, this Impossible™ Quinoa Bowl has you covered.

Serves 3

INGREDIENTS

1 Pack  Impossible Plant-Based Beef
2 Cups Quinoa
2 Sweet Juicy Carrots, Peeled
1 Cup Cilantro Leaves
1 Telegraphic Cucumber
1 Bunch Scallions, Washed And Thinly Sliced
1 Jalapeño, Quartered And Seeds Removed, Finely Sliced (Optional)
4 Tablespoons Fresh Ginger (Or 1 Teaspoon Of Ground Ginger)
1 Clove Garlic (Or 1/4 Teaspoon Of Garlic Powder)
1/4 Cup Rice Wine Vinegar (Or White Wine Vinegar)
2 Tablespoons Extra-Virgin Olive Oil
3 Tablespoons Tamari
2 Tablespoons Sugar (Optional)

METHOD

  1. In a fine mesh strainer, rinse the quinoa under cold water, then place into a sauce pot with 3 ½ cups of water. Add a pinch of salt and bring to a boil.
  2. Once boiling, stir and reduce to lowest heat and then cover, and cook for 20 minutes. Remove the lid, stir and set aside warm with the lid on.
  3. To make the pickled carrots, place the vinegar, sugar, and ¼ cup water into a small saucepan and bring to a boil.
  4. With a grater or a peeler, grate or peel the carrots into ribbons and place into a mixing bowl.
  5. Pour the hot vinegar mixture over the carrots and allow to cool down to room temperature, about 15 minutes.
  6. While the vinegar mixture cools, peel the cucumber. Slice into quarters lengthwise and cut out the seeds.
  7. Add sliced cucumbers to the carrots, allowing them to soak in the vinegar for another 15 minutes.
  8. Peel and finely mince the garlic clove and chop the fresh ginger.
  9. Place the sauté pan over medium high heat and when it starts to smoke, add the oil.
  10. Add the Impossible™ Plant-Based Beef to the pan, breaking the meat into pieces and allow to sear for two minutes without stirring. Flip with a metal spatula and cook for another 2 minutes (you may need to reduce the heat to medium to prevent scorching), and stir with the metal spatula.
  11. Add the fresh or dried ginger and garlic and cook for another minute or until there is no red remaining in the Impossible™ Plant-Based Beef. When the ginger and garlic are soft, add the tamari and mix well. Taste and adjust with additional tamari or a little salt and freshly ground pepper. Set aside.
  12. Build the individual bowls or one large serving bowl by spooning in the quinoa first, then the seasoned Impossible™ Plant-Based Beef, and then arrange the cucumber, scallion, cilantro, optional jalapeños, and pickled carrots. Enjoy!

 

Recipe & Image Credit: Impossible

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