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Recipes

Ginger Qi'a Vegetables

Created by
Found in: Lunch, Dinner, Summer, Fall, Winter, Gluten free, Dairy free

Serves: 
4 servings

Our friend, Mikaela Reuben created a special recipe for the winners of our Feel Good Holiday contest. This used Nature's Path Qi'a superfood cereal to add a crunch and delightful healthy addition to an already wonderful dish. 

Ingredients: 

Ginger Qi’a Vegetables

Makes 4 servings

Sauce

  • 1 tbsp tahini
  • 1 tbsp toasted sesame oil
  • 1 tbsp garlic – pressed
  • 2 tbsp finely grated ginger – approximately
  • 4-5 inches ginger peeled
  • 2 tbsp honey ¼ cup tamari
  • 2 tbsp olive oil ¼ cup rice wine vinegar
  • 2 tbsp Nature’s Path Qi’a Superfood Original Flavor 

Vegetables

  • 4 cups water
  • 1 cup frozen edamame
  • 2 cups zucchini ribbons – 1 medium to large zucchini 1 cup carrot ribbons – 2 medium carrots
  • ½ cup finely chopped sweet onion
  • 1 ½ cup finely chopped purple cabbage
  • 1 cup julienned then halved red pepper - ¾ of a large pepper
  • 1 cup julienned then halved yellow pepper - ¾ of a large pepper
  • 1 ½ cup chopped brocollini, cut lengthwise, then chopped into 1’ pieces – 1 bunch of brocollini
  • ¼ cup fine chopped green onion
  • 1 tbsp toasted sesame oil

 

 

Directions: 

Ginger Qi'a Vegetables

Sauce

  1. Add all ingredients to the mini prep cuisinart and blend.
  2. Allow to sit for at least 10 minutes before use. 

Vegetables

  1. Boil water, add edamame, and cook for 4-5 minutes then strain and set aside.
  2. Rinse zucchini and use a vegetable peeler to peel the zucchini lengthwise into thin ribbons. Stop peeling once you can see the seeds. Keep this middle part for a different recipe.
  3. Take a knife and roughly chop through the zucchini ribbons so that smaller 1” to 2” pieces are created. Set this aside in a small bowl.
  4. Peel the outside of the carrot and discard. Continue peeling the carrot into ribbons and then roughly chop so that the carrot ribbons are in 1” to 2” pieces.
  5. Finely chop onion and purple cabbage.
  6. Core peppers, julienne, then cut these pieces into 1” segments.
  7. Remove and discard hard stem ends of brocollini. Halve lengthwise, then halve again, creating thin strips of brocollini, and chop into 1” pieces.
  8. Finely chop green onions and set aside.
  9. Add toasted sesame oil to medium pan and heat on medium heat.
  10. Once oil is hot, add onions until translucent, about 5 minutes.
  11. Add brocollini and purple cabbage along with ¼ cup of the ginger sauce, heat for 3 minutes over medium heat and continue stirring.
  12. Add peppers and carrots, and heat for 3 minutes, then add another ¼ cup of sauce. Stir well.
  13. Add zucchini, edamame, and the remaining sauce and reduce heat after 2 minutes, or once the zucchini ribbons are warm and tender.
  14. Serve with chopped green onions to garnish.
  15. Dish pairs with cilantro quinoa or is great tossed with rice noodles or on top of a bed of spinach.

 

 

Special category: 
Qi'a