It seems that the ancient Incas were onto this little wonder food as far back as 3,000 years ago and it played a major role in sustaining their teeming civilization. It’s been a staple in that part of the world all this time, and we only just discovered it on our grocer’s shelves a few years ago. Go figure. But it’s time we got in on it. Any food that’s equally at home in a primitive mountain village or in outer space has my respect.
Prep time: 15 minutes; Cook time: 40 minutes; Ready time: 55 minutes; Serves 6
Ingredients
1 tablespoon olive oil
1 medium Spanish onion, peeled and sliced
3 medium carrots, peeled and sliced into ¼-inch thick rounds
2 cloves garlic, minced
1 tablespoon fresh grated ginger or ½ teaspoon ground ginger
1 medium red bell pepper, sliced
2 cups sugar snap peas, coarsely chopped
1 medium eggplant, cut into ½-inch cubes
1 cup quinoa
1 cup water
1/3 cup soy sauce
3 tablespoons honey
1 lime, zested
1 can sliced water chestnuts, drained (8-ounce)
3 green onions, sliced
Directions
Heat olive oil in a 12-inch skillet over medium high heat. Add onions and carrots and sauté 5 minutes. Add garlic and ginger and sauté 2 minutes or until fragrant. Add peppers, peas and eggplant and sauté 8 minutes more. Add quinoa and 1 cup water and bring to a boil. Reduce to a simmer over low heat and cover. Cook for 15 to 18 minutes or until vegetables are tender and quinoa is cooked. Stir in soy, honey, lime zest and water chestnuts and cook 2 more minutes.
Divide between 6 shallow bowls to serve and garnish with green onion.
