Teriyaki Quinoa (Gluten Free)
photo by Outta Here
- Ready In:
- 25mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 236.59 ml dry quinoa
- 473.18 ml water (or broth)
- 4 garlic cloves, minced
- 4.92 ml fresh ginger, grated
- 51.76 ml tamari (wheat free, or Braggs)
- 36.97 ml agave nectar (or sub other sweetener of your choice)
- 9.85 ml fresh lemon juice (adjust to your taste)
- 9.85 ml sesame oil
- 14.79 ml sesame seeds
- 44.37 ml green onions, finely sliced
directions
- 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!
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