Peanutty Edamame Crunch Bowls
Charred Pineapple
Ingredients
- 1 (3-oz) pouch boil-in-bag quinoa (or use brown rice)
- ¾ cup frozen shelled edamame
- 1 Tbsp olive oil
- ⅔ cup shredded red cabbage
- ⅔ cup shredded carrot
- 1 Tbsp minced garlic
- 2 Tbsp peanut butter
- 2 Tbsp low-sodium soy sauce
- ⅓ cup chopped roasted, salted peanuts
- 1 green onion, thinly sliced
Instructions
- Cook quinoa according to package directions.
- Meanwhile, cook edamame in hot oil in a large skillet over medium-high heat 5 minutes. Add cabbage, carrot, and garlic; cook 3 to 4 minutes or until crisp-tender.
- Whisk together peanut butter and soy sauce, adding water, 1 Tbsp at a time, if needed to reach a pourable consistency. Add mixture to skillet; cook 2 minutes or until thoroughly heated.
- Divide quinoa between 2 bowls. Top with edamame mixture, nuts, and onion.
Side Dish Ingredients
- ½ (20-oz) can pineapple chunks in juice (see Note)
- 1 Tbsp brown sugar
Side Dish Instructions
- Sprinkle pineapple with sugar. Cook in a nonstick skillet over medium-high heat 4 to 5 minutes per side or until charred.
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