Asian-Style Quinoa

Asian Quinoa

Quinoa is another food I’ve stumbled onto late in the game (much like the kale chips). I only bought my first package of it last spring, but since then it’s been a staple in my pantry and used for everything from side dishes to an ingredient in main dishes.

This one, however, is my favorite. Quinoa has a slightly nutty flavor by itself, but when you add other flavors to it it just makes it that much better, and is a great low-carb substitution for rice dishes.

This one goes particularly well with eggrolls and short ribs, and you can even toss it all into a big pan and scramble up an egg with it, similar to fried rice.

You can also make it vegetarian by substituting vegetable broth for the chicken broth.

Asian Style Quinoa

1 cup quinoa
2 cups chicken broth
1/4 cup soy sauce
1 tablespoon minced fresh ginger root
1 clove garlic, minced
1 cup frozen peas and carrots (add more or less to taste)

Put quinoa, chicken broth, soy sauce, ginger and garlic in a medium pot and bring to a boil. Cover and reduce heat to low. Simmer until all liquid has been absorbed, about 25 minutes. Right before quinoa is ready to be served, gently stir in the frozen vegetables and allow to heat through. Fluff quinoa with a fork and serve.