Quinoa and Greens in Soy Sauce

Simple and fun, and make use of all those amazing spring greens out there. Potential filling for Passover tomatoes (we’re of the grain-eating persuasion).

2 cups quinoa
2 carrots, grated
3 garlic cloves, chopped
1/2 onion, chopped
1/2 kg leafy greens, like mustard greens, leaves from red or white beets, kale, collards, etc, chopped up into ribbons
1 tbsp canola oil
2 tbsp soy sauce
1 tbsp vegetable broth
1/2 tbsp crushed chilis
a teeny bit of squeezed lemon juice
(optional) 1/2 tbsp honey

Cook quinoa in 3 cups of water until all water is absorbed. In the meantime, in a wok, heat up garlic cloves, chili and onion in canola oil. After a minute, add grated carrots, chopped greens, veg broth, soy sauce, lemon juice and optional honey. Then, add the quinoa and stir-fry for three minutes or so. Ready.