Quinoa-Edamame Pilaf w/Greek Yogurt

A customizable recipe that's perfect for weeknights

Thank you for filling out my Weeknight Simple poll! The recipe that won, with a slim margin, is the Quinoa-Edamame Pilaf. So here it is.

PS: For those that signed up to my newsletter this past week, I just launched a new weeknight meal plan with 6 recipes/month for paid subscribers. See a preview of the January plan here, February plan here and March plan here. Free subscribers get to choose which recipe they want to be sent out in my second monthly newsletter by taking a poll.

Quinoa-Edamame Pilaf w/ Greek Yogurt

Servings: 4

Ingredients:

• ¾ cup quinoa[135g] , cooked, or see cooking note for lower carb option

• 1 ½ cup shelled edamame[225g]

• 1 ½ Tbsp. + 1 tsp avocado oil, divided or olive oil

• ¾ cup raw cashews[84g] , halved

• 1 tsp. cumin seeds

• 10-15 finely chopped fresh curry leaves or 1 Tbsp dried curry leaves, optional

• 1 cup diced onion[150g]

• 1 ½ tsp. fine sea salt, plus more to taste

• 1 tsp. ground turmeric

• ¼ tsp. freshly ground black pepper

• 1 Tbsp. grated ginger

• 1 serrano pepper(s), thinly sliced and seeded to taste or 1-2 jalapenos or Indian green chiles

• 10 oz shredded carrot(s)[280g] , I used packaged matchstick carrots

• 3 cups finely chopped seasonal leafy greens[100g] such as spinach or kale

• 1-2 Tbsp. lemon juice, to taste

• 2 Tbsp. finely chopped cilantro (coriander)

• 2 cups whole milk plain Greek yogurt[440g] or dairy-free yogurt

Directions

Step 1. Microwave the frozen edamame in a bowl, covered with water, along with 1/2 tsp salt, for 4 minutes. Drain and set aside.

Step 2. Heat a large skillet or sauté pan for which you have a lid over medium heat. When hot, add 1 tsp oil and cashews and roast them for 3-5 minutes, stirring often, until they are golden brown. Set aside.

Step 3. Return the pan to medium heat. When hot, add oil, cumin seeds and curry leaves. When cumin seeds turn darker brown, add onions, sprinkle with 1/2 tsp salt and and cook until onions are no longer raw, 2-3 minutes. Add the turmeric, black pepper, ginger, serrano pepper and cook, stirring, for about a minute.

Step 4. Add carrots, kale, edamame, 1/2 tsp salt and 1/2 tablespoon water. Mix well, scraping up any bits stuck to the bottom, then cover and cook until carrots have just softened, 3-5 minutes.

Step 5. Reduce the heat to medium-low. Add cooked quinoa, lemon juice and mix well. Add salt to taste. Cook for a few minutes or until heated throughout.

Garnish with roasted cashews and cilantro and serve with Greek yogurt.

Notes:

Make this your own by adding your choice of veggies or proteins in step 4 - eg. cauliflower, mushrooms, baked or air-fried tofu, paneer, etc.

Nutrition per serving (see disclaimer)

Lower carb option - Use 1lb cauliflower rice in place of the quinoa. First, cook the cauliflower rice on medium heat with 2 tsp olive oil, until dry. Set aside, continue with rest of the recipe and add it in place of the cooked quinoa in Step 5.