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The Beanstalk Delight

2018 Iron Go!Chefs: Whitney Young Jr. Campus
The Beanstalk Delight
Cook time:
30 min
Serving Size:
6

Ingredients

2
pounds of string beans
2
tomatoes
1
yellow onion
2
cloves of garlic
3
tablespoon of olive oil
1⁄4
cup of low sodium soy sauce
salt
pepper
1⁄4
cup of black and white sesame seeds
1
cup of quinoa
1⁄4
cup of pomegranate seeds

Directions

  1. In a medium saucepan, heat 3 tablespoons of olive oil over medium heat.
     
  2. Add onions (sliced) and garlic (minced). Cook for a few minutes then add string beans to the pan. Saute until spring beans are tender.
     
  3. Stir in tomato (chopped) followed by the sesame seeds. 
     
  4. Season lightly with salt and pepper (to taste).
     
  5. In a medium pot, bring 2 cups of water and salt to boil. 
     
  6. Rinse one cup of quinoa and add to the pot.
     
  7. Reduce to medium and simmer until water has absorbed. 
     
  8. Add 1/2 cup of pomegranate to pot and stir until quinoa is fluffed and pomegranate seeds are mixed.

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