This is a compensated campaign in collaboration with Kikkoman and Latina Bloggers Connect. The opinions and text are all mine.
The first time that I was delighted with soy sauce was a time that I visited a Japanese restaurant. Back then I always enjoyed soy sauce as an addition to sushi, but the time I visited such restaurant, the chef cooked right in front of us with an amazing speed and skill. Among all the things I was able to notice, it was the touch that he gave to the dish by using this sauce. Of course, under such incentive I then tried to replicate such dish, and not only for this one, but since that time (many years ago) is that I’ve been using Kikkoman soy sauce in many other preparations as well.
Considering that we can transform something so simple into a very delicious and tasty meal, I present here this Vegetables and quinoa saute. Ideal for those who don’t have much time during the day and want to eat something really delicious and different.
I should also mention that this recipe resulted very delicious because soy sauce is a flavor enhancer. Also, just like a good wine, Kikkoman soy sauce is aged for several months to let it develop its characteristic rich (yet soft) flavor, appetizing aroma, and its distinctive reddish brown color.
Consider the use of Kikkoman soy sauce to give a “golden” color to your recipes, besides of giving them a salty taste, which is why it is optional to add salt to the preparation.
You can also replace the vegetables with any others of your preference, or that you may have at that moment in your refrigerator. With the particular ones that I picked to make this recipe, I achieved a balance of flavors, as the taste of sweet onions and peppers make a nice contrast to the soy sauce. On the other hand, if you don’t have quinoa, you can also use rice, barley, couscous, etc. You can also change the green vegetables with chopped spinach or chard.Print
- 1 cup of cooked quinoa
- 1 tablespoon of vegetable oil
- 1 small onion, cut in julienne
- 1/2 red bell pepper, cut into small squares
- 1/2 orange bell pepper, cut into small squares
- 3/4 cup of sliced mushrooms, cut into squares
- 2 cups (approx.) of a mix of arugula and kale (can be replaced with spinach if desired)
- A pinch of salt and pepper to taste
- 1/4 cup of Kikkoman soy sauce
- In a skillet or wok, place the oil and fry the onion for about 3 minutes.
- Add the bell peppers, cook for about 3 more minutes and then add the mushrooms.
- Season with a pinch of salt, pepper and soy sauce.
- Let it cook for about 2 more minutes, and add the mix of arugula and kale.
- Then add the quinoa, mix well, and cook for about 2 or 3 more minutes.
- Serve immediately.
- A good option for the dish is a breaded fish, such as the tilapia that I chose for this occasion.
This is a sponsored conversation written by me on behalf of Kikkoman. The opinions and text are all mine.