Fill a bowl half full of water
Add quinoa to water
Pour the quinoa and water through a small wire strainer
Rinse with water
Add quinoa and water to rice cooker. Turn on by pushing the handle down. When handle pops back up quinoa will be done
Wash carrots, green onion, and mushrooms
Put the garlic cloves one at a time into the garlic press chamber and squeeze the handles together.
Carefully using knife, cutting board, and cutting tool cut the top off the carrots
Carefully using knife, cutting board, and cutting tool cut the carrots into 4 pieces.
Place the carrot pieces into the grater
Using scissors cut the green onions the size of a pencil eraser.
Scoop out the black gills on the bottom of the mushroom
Cut the mushroom into 4 pieces
Place mushroom slices into chopper and press the handle down.
Carefully using cutting board and knife cut the top and bottom off the onion
Peel the top layer off onion
Using knife and cutting board cut the onion into slices.
Using knife and cutting board cut ham into small squares
Place large skillet on burner.
Add 3 tablespoons of olive oil to skillet
Add onions to skillet
Add garlic to skillet
Stir garlic and onions for two minutes
Add carrots to skillet.
Add mushrooms to skillet
Let cook for 5 minutes. Make sure to stir it once a minute.
Add ham to skillet.
Let ingredients cook for another 5 minutes. Make sure to stir once every minute.
Add peas to skillet
Stir peas in the skillet
Next add quinoa to skillet. Use a large spoon to help you scoop the quinoa.
Add 1 teaspoon ginger to skillet
Measure out 1/4 cup soy sauce
Add soy sauce to skillet
Mix everything together and let cook for 5 minutes. Make sure to stir once every minute.
Now it's ready to eat. Top with green onion and serve with salad.
Set the table with plates, forks, napkins, and cups.
Visit the Trellis Center website at www.thetrelliscenter.com and the Trellis Center Facebook page for more information on our program
- 2 cups quinoa
- 4 cups water
- 1 tsp ground ginger
- 1/4 cup soy sauce ( plus more for serving)
- 2 portobello mushrooms
- 2 large carrots
- 1/2 cup green onions
- 1 small bag (about 10oz) organic peas
- 1 yellow onion
- 4 cloves garlic
- 2 cups precooked ham (or chicken)
- 3-4 tablespoons olive oil
- Cutting board
- Cutting tool
- Chopping machine
- Large skillet
- Garlic press
- Measuring spoon
- Measuring cup
- Medium bowl
- Rice cooker
- Large spoon