Prep 25 mins
Cook 0 mins
A new way to try quinoa, nice alternative to rice and packed full of protein. This was published in Alive's July magazine, originally from Dreen Burton. Can't wait to try it!
- 1 cup dry quinoa
- 2 cups water (or broth)
- 4 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 3 1⁄2 tablespoons tamari (wheat free, or Braggs)
- 2 1⁄2 tablespoons agave nectar (or sub other sweetener of your choice)
- 2 teaspoons fresh lemon juice (adjust to your taste)
- 2 teaspoons sesame oil
- 1 tablespoon sesame seeds
- 3 tablespoons green onions, finely sliced
- Rinse quinoa very well in cold water for a few minutes to remove its bitter outer layer.
- In a saucepan add quinoa, water (or broth) and garlic. Bring to boil, stir and then reduce heat to low. Cover and cook for about 12 minutes until done.
- While the quinoa cooks, mix together the ginger, tamari, agave nectar, lemon juice and sesame oil.
- Once the quinoa is done, turn off the heat and stir in the tamari mixture. Cover again and let sit for about 5 minutes.
- Stir again and sprinkle with the sesame seeds and green onions. Serve!
Very tasty way to serve quinoa. Went well with chicken breasts. I used water, but would recommend using broth (as suggested as an option) for a little more flavor.
Great! Never had quinoa this way. I used broth instead of water, and it was very flavourful. Thanks for sharing!
Made for Healthy Choices ABC.
This came together very quickly and is delicious. My DH happened to make a red beans and salsa dish with supper and this was a surprisingly nice compliment to it. Thanks, magpie diner! Made for Veggie Recipe Swap 24, July 2010.