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Ingredients
- 190 g (1 cup) uncooked quinoa (I like red best, or a mix or red and white)
- 1 small knob fresh ginger
- 2 shallots (or 1 small yellow onion)
- 1 tablespoon sesame oil
- 3 tablespoons sake
- 3 tablespoons soy sauce
- 1 teaspoon unrefined brown cane sugar
- A pinch of ground chili
Details
Servings 3
Adapted from chocolateandzucchini.com
Preparation
Step 1
Rinse the quinoa in fresh water (this helps remove the bitter dust that coats the grains). Bring 360ml (1 1/2 cups) water to a simmer. Add the quinoa and simmer, partially covered, for 10 minutes. Remove from the heat, cover, and let rest for at least 10 minutes; a little more is fine. The grains will continue to unfurl and plump up during this time; it will have absorbed all the water and won't need draining.
While the quinoa is simmering, peel and grate the ginger, then peel and dice the shallots.
Heat the sesame oil in a medium skillet over medium heat. Add the ginger and shallots and cook for 3 minutes, stirring frequently, until softened. Stir in the sake. When it has evaporated, add the soy sauce, sugar, ground chili, and 60ml (1/4 cup) water. Simmer for 2 minutes, until slightly thickened. Remove from the heat.
When the quinoa is ready, add it to the skillet and stir to coat. Serve warm, as a side to grilled mackerel or duck breast, or at room temperature, topped with tofu or soft-center hard-boiled eggs.
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