1 cup quinoa
1 cup frozen edamame beans
3 T grape seed oil
1 T fresh ginger, minced
2 cloves garlic, minced
1 pound small Brussels sprouts, trimmed and thinly sliced or shredded Brussels sprouts (they carry at Trader Joe’s)
1 cup cashews, toasted and coarsely chopped
Crushed red pepper
In a small saucepan, bring 2 cups of water to a boil. Add the quinoa, turn down heat and cover, simmer about 10-15 minutes. Add the edamame beans and cover; continue cooking until water is absorbed and edamame is bright green, about 5 minutes more. Remove from heat and fluff with a fork.
Heat 2 tablespoons oil in a large skillet over medium heat. Cook ginger and garlic until fragrant, about 1 minute. Add the Brussels sprouts and cook, stirring, until bright green and tender, about 2 minutes.
Add remaining tablespoon oil to the pan. Add the spinach and cashews to the pan, and cook until the spinach has wilted, about 2 minutes, stirring constantly. Stir in quinoa and edamame. Season to taste with salt and crushed red pepper.