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Serves 4 | Prep Time 15 minutes | Cook Time 15 minutes
1 cup Eden Quinoa, rinsed, drained
1 1/4 cup water
1 pinch Eden Sea Salt
2 tsp Eden Toasted Sesame Oil
1 tsp Eden Extra Virgin Olive Oil
3 cloves garlic, minced
1/3 cup carrots, diced small
1 cup cabbage, chopped
15 ounces Eden Garbanzo Beans, rinsed, drained
1 cup Eden Kimchi Sauerkraut, drained, chopped
1 Tbsp Eden Shoyu Soy Sauce
1 bunch scallions, chopped
Bring quinoa, water, and salt to a boil. Cover, reduce heat to low, and simmer for 12 minutes. Turn off heat and let sit 5 minutes.
Heat oils in a large skillet and sauté garlic for 1 minute. Add carrots and cabbage and sauté for 4 to 5 minutes. Add cooked quinoa, garbanzo, Kimchi Sauerkraut, and shoyu. Sauté for 4 to 5 minutes, stirring frequently. Add scallions and sauté another 2 to 3 minutes, stirring frequently. Serve.