one-pot quinoa & tatsoi (or other greens)
recipe type: lunch, dinner, one-pot
specs: vegan, vegetarian, grain-free, gluten-free
yield: 3 good meals or 4 generous sides
a quick, simple, and satisfying meal perfect for weekday lunches and dinners: quinoa and tatsoi (or other fresh greens) cooked in one pot with onions, garlic, ginger, and tamari soy sauce.
  • 1-2 tablespoons sesame oil
  • ½ onion or 1 large shallot, chopped
  • 4 large cloves garlic, sliced or minced
  • 1½ inch knob fresh ginger, peeled and grated or minced
  • 1 cup uncooked quinoa
  • 1½ cups water
  • 1 tablespoon tamari
  • ¼ teaspoon red pepper flakes
  • 1 big bunch (or several small bunches) tatsoi leaves
  • 1 tablespoon (or to taste) seasoned rice vinegar
  1. if you're planning this meal ahead, soak the quinoa in fresh water for at least 8 hours. then, wash and rinse the quinoa well, agitating the grains under running water with your fingers to rub off any of their residual saponins (their naturally bitter seed coating).
  2. if you're making this meal straightaway (without soaking), just give the quinoa a quick rub and rinse. drain and set aside.
  3. place a large pot with lid over medium-high heat and add sesame oil. when it's hot, add the onions or shallot and cook for five minutes or so, stirring occasionally.
  4. add garlic and ginger, stir, and cook for another minute or two until the raw pungency of the garlic diminishes.
  5. add the rinsed and drained quinoa to the pot, along with 1.5 cups of water, tamari, and crushed red pepper. stir, cover, and bring to a boil.
  6. when the pot reaches a boil, turn the heat down to medium-low and let simmer for 10-15 minutes or until quinoa is tender and has absorbed most of the liquid.
  7. stir quinoa to redistribute any remaining moisture. add the tatsoi leaves and gentle stir them into the quinoa until just wilty.
  8. remove pot from heat and splash in the rice vinegar. taste and season with salt or pepper, if desired. serve in bowls and top with scallions or cilantro, if you want. enjoy.
this keeps well. if you're lunchboxing this, you might not even need to reheat. all the parts suggest "yummy salad" to me, so try hitting it with a little splash more rice vinegar and maybe a tiny pinch of flaky salt just before serving and enjoy it chilled or at room temperature (or, you know--at that strange, in-between, lunchbox temperature).

try different combinations of grains and greens based on what's available and in season: brown rice and kale; buckwheat and daikon greens; sorghum and dandelion greens.

if you're sensitive to gluten, make sure to use gluten-free soy sauce or tamari.
Recipe by The Briny at