Impossible™ Quinoa Bowl Recipe (Chef Traci Des Jardins)
3 Servings
13 Ingredients
40’ Total time=35’ Cooking + 5’ Preparation
Let's Get
13 Ingredients
- 12 oz Package Impossible™ Ground Beef Meat From Plants
- 2 cup Quinoa
- 2 Carrots, Peeled
- 1 cup Cilantro Leaves
- 1 Cucumber (regular, European, or Persian)
- Scallions, Washed And Thinly Sliced, 1 Bunch
- 1 Jalapeño, Quartered and Seeds Removed, Finely Sliced (optional)
- 4 tbsp Fresh Ginger
- 1 cloves Garlic
- Rice Wine Vinegar (or White Wine Vinegar), 0.25 Cup
- 2 tbsp Vegetable oil
- 3 tbsp Soy Sauce
- 2 tbsp Sugar
How to prepare
Step 1: MAKE THE QUINOA
In a fine mesh strainer, rinse the quinoa under cold water, then place into a sauce pot with 3 ½ cups of water. Add a pinch of salt and bring to a boil. Once boiling, stir and reduce to lowest heat and then cover, and cook for 20 minutes. Remove the lid, stir and set aside warm with the lid on.
Step 2: PICKLE THE CARROTS AND CUCUMBER
To make the pickled carrots, place the vinegar, sugar, and ¼ cup water into a small saucepan and bring to a boil. With a grater or a peeler, grate or peel the carrots into ribbons and place into a heat-proof mixing bowl. Pour the hot vinegar mixture over the carrots and allow to cool down to room temperature, about 15 minutes. While the vinegar mixture cools, peel the cucumber. If using a regular cucumber, slice into quarters lengthwise and cut out the seeds. For the European or Persian cucumber, cut in half lengthwise and slice thinly. Add sliced cucumbers to the carrots, allowing them to soak in the vinegar for another 15 minutes.
Step 3: PREPARE THE IMPOSSIBLE BEEF
Peel and finely mince the garlic clove and chop the fresh ginger. Place the sauté pan over medium high heat and when it starts to smoke, add the oil. Add the Impossible Beef to the pan, breaking the meat into pieces and allow to sear for two minutes without stirring. Flip with a metal spatula and cook for another 2 minutes (you may need to reduce the heat to medium to prevent scorching), and stir with the metal spatula. Add the fresh ginger and garlic and cook for another minute or until the Impossible Beef is cooked through. When the ginger and garlic are soft, add the soy sauce and mix well. Taste and adjust with additional soy sauce or a little salt and freshly ground pepper. Set aside.
Step 4: BUILD THE BOWLS
Build the individual bowls or one large serving bowl by spooning in the quinoa first, then the seasoned Impossible Beef, and then arrange the carrots and cucumber, scallion, cilantro, and optional jalapeños on top or around the Impossible Beef and quinoa. Enjoy!
Step 5: SERVE, SHARE, AND ENJOY
Makes 4-6 portions.
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