You guys, I’m so excited!  The husband and I are headed off on our honeymoon tomorrow to Portland, Oregon for 10 days of food nerd awesomeness!  We have both a spreadsheet and a customized google map marking out all the places we want to try–it’s going to be awesome!  (Of course we also have lots of walking and hiking planned…have to do something to burn off all the ridiculous meals we’re going to be eating!  Plus there are awesome waterfalls near Portland!)  I’m planning on tweeting pictures of the food (and anything else cool that we come across!), so if you haven’t followed me on Twitter yet, please do!  Or not if Twitter’s not your thing–don’t worry, I’m planning a round-up blog post about the trip when we get back.

And now on to today’s recipe!  I made this a couple weeks ago but I hadn’t gotten around to actually writing up the post yet.  But this might just be one of my favorite recipes I’ve shared here.  It has just the right balance of flavors…sweet/sour/savory/salty/bitter, with just the right amount of spice.  The key is really the lime juice at the end.  The lime juice takes what would have been a pretty decent dish to a whole other level of flavor.  So don’t leave it out!  Added bonus: this dish is ridiculously healthy, what with the quinoa and the beans and the kale and such.  But it doesn’t *taste* like health food.  It just tastes good.

Colorful, isn't it?

So without further ado:

Quinoa Adzuki Bean Stir Fry

  • 1/2c quinoa (uncooked)
  • 1.25c water
  • 1/2tbsp tamari
  • 2 carrots, sliced into discs
  • 1 daikon, sliced into discs
  • 1 green pepper, sliced into strips
  • 1/2 habanero pepper, minced
  • 1/2 large white onion, diced
  • 1 can adzuki beans, drained (also rinsed if they contain salt)
  • 1 tbsp olive oil
  • splash mirin
  • 1 inch knob ginger, peeled and freshly grated
  • juice of 1 lime
  • 1 bunch lacinta kale, de-stemmed and roughly chopped
  • dash cayenne pepper
  • 1/2c sugar snap peas
  • freshly ground black pepper

Rinse and pick over the quinoa, then put it, the water, and the tamari into a pan over medium-high heat and bring to a boil.  Once it starts to boil, reduce the heat and simmer for about half an hour until all of the water is absorbed.  Keep an eye on it, both so it doesn’t boil over and so it doesn’t overcook.  If it finishes cooking before you’re done with everything else, take it off the heat, fluff it with a fork so it doesn’t stick and then set it aside.

Meanwhile in your largest skillet, heat the tablespoon of olive oil over medium heat.  When it’s hot, add the onion, carrot, daikon, ginger, and black pepper.  Stir periodically.  When the onion starts to get transparent, deglaze the pan with the mirin and add the kale and habanero.  When the kale starts to wilt, add the quinoa, green pepper, and adzuki beans.  Mix well.  When everything is heated through, remove it from the heat and add the sugar snap peas and a splash of tamari.  Pour in the lime juice, give everything a good toss to mix it all together and enjoy!

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