Teriyaki Quinoa (gluten-free)
This dish is hot and satisfying, with a sweet, salty, garlicky essence that infuses flavour into the quinoa without overpowering it.
1 cup (250 mL) dry quinoa
2 cups (500 mL) water
4 large cloves garlic, minced
1 tsp (5 mL) fresh ginger, grated
3 1/2 Tbsp (52 mL) tamari (wheat-free)
2 1/2 Tbsp (37 mL) agave nectar
2 to 3 tsp (10 to 15 mL) freshly squeezed lemon juice
2 tsp (10 mL) toasted sesame oil
1 Tbsp (15 mL) toasted or raw sesame seeds
3 Tbsp (45 mL) green onions, sliced
Rinse quinoa in cold water for 2 minutes. In saucepan, add quinoa, water, and garlic. Bring to boil on high heat, stir, then reduce heat to low, cover, and cook for 12 to 14 minutes.
Turn off heat and stir in ginger, tamari, agave nectar, lemon juice, and sesame oil. Cover again and let sit for 5 minutes. Remove cover, stir, sprinkle with sesame seeds and green onions, and serve.
Makes 4 to 5 servings.
For 5 servings, each serving contains: 194 calories; 7 g protein; 5 g fat (1 g sat. fat, 0 g trans fat); 0 mg cholesterol; 32 g carbohydrates; 3 g fibre; 664 mg sodium
source: "Quinoa", alive #333, July 2010
Teriyaki Quinoa (gluten-free)
Dreena Burton
Dreena Burton is a self-professed recipe junkie and mom of three. She authors bestselling vegan cookbooks, including eat, drink, & be vegan (Arsenal Pulp Press, 2007).
