Tatsoi Sauté with Quinoa
Tatsoi Sauté with Quinoa
1 cup rinsed quinoa
2 cups water
2 tablespoons extra virgin coconut oil
1 sweet onion, julienne cut
1 red bell pepper, julienne cut
2 cups fresh tatsoi, chopped
Salt and pepper to taste
Bring water and quinoa to a boil. Cover and turn down to simmer for 12 minutes until water is absorbed.
In large sauté pan, heat 2 tablespoons coconut oil on medium high. Add onions and cook for 1 minute before adding sliced bell peppers for an additional 2 minutes. Add chopped tatsoi and toss. Cover pan for 1-2 minutes or until tatsoi is wilted. Toss cooked quinoa with vegetables and season with salt and pepper to taste.
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We loved working with the tatsoi at the Atlanta Botanical Garden. When we harvested the tastoi, we were cooking it 10 minutes later by throwing it in our saute, like spinach and combined it with quinoa along with fresh bell pepper and sweet onion. Tatsoi has a creamy yet distinct flavor and is a super nutritious green. You can use it as a quick side dish with olive oil and garlic or toss it in to anything that calls for baby spinach. I have even been known for throwing it into my green smoothie for an added boost of nutrition. Raw or cooked, this green is worth its weight in gold providing Vitamins A and C, as well as calcium, potassium and iron. Green up!
