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Quinoa Pilaf with Baby Spinach, Pine Nuts and Basil

Others
Herbed Quinoa

Sweet and Sour Vegetables with Rice Pasta by www.edenfoods.com
Serves 6
Prep Time: 0:10
Cook Time: 0:05

Nutritional Info
Per serving 444 Calories, 18g Fat (35% calories from fat), 16g Protein, 60g Carbohydrate, 0mg Cholesterol, 529mg Sodium

Ingredients

7 ounces Eden Bifun (rice) Pasta, 2 packages, soaked in hot water for 10 minutes
2 Tablespoons Eden Toasted Sesame Oil
1 clove garlic, finely minced
1 Tablespoon, ginger root, minced
1/4 cup Eden Sliced Shiitake Mushrooms
1/4 cup Chinese water chestnuts, sliced
1 small red bell pepper, remove seeds, sliced into thin strips
1/2 pound organic extra firm tofu, cubed
1 cup pineapple juice, unsweetened
1/4 cup Eden Organic Brown Rice Vinegar, or to taste
1 cup water
1 Tablespoon Eden Organic Kuzu Root Starch, dissolved in 2 Tbsp. cold water
2 Tablespoons Eden Shoyu Soy Sauce, or to taste
1/4 cup pure maple syrup
1/2 pound snow peas
1 cup cashews, dry-roasted, optional

Directions

After soaking the pasta, drain and place in a serving dish.
To prepare the sweet and sour vegetables, heat oil in a large skillet and sauté the garlic and ginger for 1 minute.
Add the shiitake, water chestnuts, red pepper, and tofu. Sauté for 2 minute.
Add the pineapple juice, vinegar, water and dissolved kuzu, stirring constantly until thick.
Add the shoyu soy sauce, maple syrup and snow peas. Simmer for 1 more minute.
Add more shoyu, if desired. Pour the sauce over the pasta.
Sprinkle cashews on top.