This entry was posted on November 28, 2014.
Giving versatile Quinoa an Asian spin! Easy to cook and goes well with chicken, fish or seafood.
Serves: 3-4. Ready in 30-35 min.
1 tablespoon sesame oil
1 cup Nature’s Superfoods Quinoa Seeds (uncooked)
2 cups chicken broth or vegetable broth (low sodium)
1 tablespoon soy sauce (or less, low sodium preferred)
1 full tablespoon minced fresh ginger root
3 cloves garlic, minced
2 green onions, chopped
Carrots, shredded or corn (as desired, optional)
Water chestnut (as desired, optional)
Heat sesame oil in saucepan over medium heat (some have successfully tried this recipe using rice cooker). Stir in Quinoa and toast for 2-3 minutes. Then add chicken broth, soy sauce, ginger, garlic, water chestnut (optional), carrots (optional). Bring to a boil. Thereafter, reduce heat to low and let simmer until all liquid has been absorbed by quinoa, this should take about 25 min. Fluff quinoa with fork and top with green onions before serving.
Have you tried this recipe? Please let us know how to improve it :-)