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.
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)
- 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.
- 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.
- To make the pickled carrots, place the vinegar, sugar, and ¼ cup water into a small saucepan and bring to a boil.
- With a grater or a peeler, grate or peel the carrots into ribbons and place into a mixing bowl.
- Pour the hot vinegar mixture over the carrots and allow to cool down to room temperature, about 15 minutes.
- While the vinegar mixture cools, peel the cucumber. Slice into quarters lengthwise and cut out the seeds.
- Add sliced cucumbers to the carrots, allowing them to soak in the vinegar for another 15 minutes.
- Peel and finely mince the garlic clove and chop the fresh ginger.
- Place the sauté pan over medium high heat and when it starts to smoke, add the oil.
- 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.
- 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.
- 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™