Quinoa Fried Rice

Rinse and dry the produce. Trim and chop the yellow wax beans into 1 inch pieces. Thinly slice the sugar snap peas on the diagonal. Peel and mince the ginger. Mince the garlic.

Place a large skillet over medium-high heat and add 1 tbsp vegetable oil. Once the oil is hot, add the garlic and ginger. Cook until fragrant, about 1 minute. Add the quinoa and 1¼ cups water and reduce heat to low. Cover and simmer until all of the water is absorbed, about 12 to 15 minutes.

Peel the kohlrabi. Using the peeler, continue to shave into thin ribbons and add to a large bowl. Roughly chop the tamari almonds. Add the almonds, rice vinegar, sesame oil, and just 1 tbsp tamari. Toss kohlrabi salad to combine.

Set the oven to broil. Thinly slice the scallions. Place the scallions on a baking sheet and toss with 1 tsp vegetable oil and a pinch of salt. Broil until charred, about 3 to 4 minutes. Transfer to a bowl. Add the vegan butter and as much or as little of the togarashi spice as you’d like. Stir scallion butter to combine.

Once the quinoa is finished cooking, add the yellow wax beans, sugar snap peas, edamame, and the remaining tamari. Stir, turn up heat to medium-high, and re-cover. Steam the vegetables until tender, about 3 to 4 minutes. Taste quinoa fried rice and salt as necessary.

Serve the quinoa fried rice in large shallow bowls and dollop with charred scallion butter, stirring to melt. Top with the kohlrabi salad and sprinkle with sesame seeds and any remaining togarashi spice.