Recipe:
3/4 cup low-sodium vegetable broth
1 tablespoon finely grated ginger
2 tablespoons brown rice miso or light yellow miso
4 cups cooked brown rice
2 cups shelled edamame
1 1/2 cups chopped fresh pineapple
1/4 cup chopped cilantro
Directions
In a large, deep skillet, bring broth and ginger to a simmer over medium high heat; simmer for 2 minutes. Remove skillet from heat and whisk in miso. Return to heat, add rice, edamame and pineapple, toss gently and cook until liquid is absorbed and rice is hot throughout, 3 to 5 minutes more. Stir in cilantro and serve.
Wow! It passed my test of easy, tasty and filling. Now on to others - I received several unsolicited comments asking who made this and wow, it is good. My daughter liked it and my husband liked it. And, no one realized it was missing animal products. Success.
Another person brought an excellent quinoa salad. I will have to say I liked it better than my rice dish. So here is it:
Black Bean Quinoa Salad
2 cups cooked and cooled quinoa (put 1 cup quinoa and 2 cups water in a pot w/ some salt. heat to boiling, stir and lower to simmer for about 15 minutes or till all liquid is absorbed, stirring occasionally. Transfer to a bowl, and stir to help cool, or put in fridge for a bit).
1/2 tsp salt
1 tsp cumin seeds
1 cup finely diced tomato (about 4)
3 tablespoons freshly squeezed lime juice (about 3)
2 teaspoons light agave nectar
1 teaspoon canola or olive oil
1 can black beans, drained and rinsed
1 cup finely chopped scallions
Toast cumin seeds in a small dry skillet over low heat for about 5 minutes, tossing often.
Transfer to a bowl and add tomatoes, lime juice, agave, oil, and salt. mix well.
When the quinoa has cooled, pour dressing over it and stir.
Add black beans, and scallions.
from the book on Amazon:
http://www.amazon.com/Appetite-Reduction-Filling-Low-Fat-Recipes/dp/1600940498
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