Impossible Quinoa Bowl Recipe made with Impossible Burger

An Easy Meal

Impossible™ Quinoa Bowl Recipe (Chef Traci Des Jardins)

3 Servings

18 Ingredients

Not Too Tricky

By Chef Traci des Jardins

Traci des Jardins

40’ Total time=35’ Cooking + 5’ Preparation

Quinoa was the favorite crop of the ancient Incans for a reason. Not only is it packed with fiber and protein, it’s also quite delicious. And it also provides the perfect pairing with Impossible™ Beef, all these years later. For those looking for an easy dish that mixes things up a bit and gives you a break from the same old flavors, this Impossible Quinoa Bowl has you covered.

Preparing this bowl is straightforward. Quinoa is cooked, carrots are peeled into ribbons and poured over with a quick pickling liquid, Impossible Beef is cooked, flavored with soy sauce, ginger, garlic and soy sauce, and the bowl is assembled. This is the perfect protein-packed dish for an athlete (or aspiring athlete) or just someone looking for a filling, delicious, and meaty meal. Eat up!

This recipe is made with Impossible™ Beef Meat From Plants

Nutritional information Where to buy

Let's GetCooking

18 Ingredients

12 oz Package Impossible™ Beef
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1 cup Cilantro Leaves
1 Bunch Scallions, Washed And Thinly Sliced
1 Jalapeño, Quartered And Seeds Removed, Finely Sliced (Optional)

Cooked Quinoa

2 cups Quinoa
1 cup Cilantro Leaves
2 tbsp Sugar

Pickled Carrots And Cucumber

2 Carrots, Peeled
1 Cucumber (Regular, European, Or Persian)
1/4 cup Rice Wine Vinegar (Or White Wine Vinegar)

Seasonings

2 tbsp Vegetable Oil
4 tbsp Fresh Ginger, Grated
1 Clove Garlic, Minced
3 tbsp Soy Sauce
Salt and Pepper to taste

How to prepare

Step 1: Cook 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

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!