Asian Quinoa

By Jac_M

Ingredients

• 1 cup water
• 1/2 cup quinoa, rinsed
• 2 tablespoons rice vinegar
• 2 tablespoons plum sauce
• 2 garlic cloves, minced
• 1 teaspoon minced fresh gingerroot
• 1 teaspoon sesame oil
• 1/4 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 1 medium sweet red pepper, chopped
• 1/2 cup sliced water chestnuts, chopped
• 1/2 cup fresh sugar snap peas, trimmed and halved
• 2 green onions, thinly sliced

Preparation

Step 1

In a large saucepan, combine the first nine ingredients; bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until water is absorbed.

Remove from the heat. Add the red pepper, water chestnuts, peas and onions; fluff with a fork. Cover and let stand for 10 minutes.
Yield: 4 servings.

Editor's Note: Look for quinoa in the cereal, rice or organic food aisle.

Originally published as Asian Quinoa in Healthy Cooking
February/March 2010, p31