This crunchy Asian green adds a mustardy pop wherever it goes.
Try it out as part of a grilled cheese. Chop finely a handful of raw tatsoi, including the stem and leaf. Spread Dijon mustard on a slice of bread. Top with the chopped greens and a slice of cheese. Close the sandwich and pan fry until toasted.
Or, try it out with tangy dressing and quinoa. Here's an idea for a lunch dish.
Tatsoi, Scallion, & Quinoa Salad
Ingredients:
Produce
~~1/2# tatsoi
~~4 scallions
Sauce
~~2 tbsp soy sauce
~~1/4 cup lemon juice
~~1/4 cup honey
~~½ tsp garlic
~~Pinch salt
~~1/2 cup oil
Grain
~~1 cup quinoa
~~2 cups water
~~salt to taste
How to:
Grain: Soak overnight in warm water with a splash of apple cider vinegar to reduce the phytic acid in the seed. (Read more here)
Produce: Wash scallions and tatsoi. Finely chop both. Set aside.
Sauce: Whisk together soy sauce, lemon juice, honey, garlic, and salt. Slowly drizzle in oil while whisking to incorporate. Pour over chopped veggies and let marinate.
Grain: Drain the quinoa, rinse, and fry over medium heat to brown the grain. Remove from heat and let cool for a couple minutes (important step to prevent splattering). Add water and salt. Bring to a boil, cover, and simmer for 15 minutes or until all water is absorbed.
Add the cooked grain to the veggie mixture and enjoy!