Saute shallots, mushrooms, and peppers in olive oil. Add greens (I used collards, arugula, some other spring baby greens) and edamame. Salt. Add cooked quinoa, I cook mine with beef or mushroom stock to really amp up the umami. Finish with a good white wine vinegar. Trust on this last step. The acid does it. I CRAVE this dish constantly.
Saturday, August 07, 2010
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