banner
alive logo
FoodFamilyLifestyleBeautySustainabilityHealthImmunity

Teriyaki Quinoa (gluten-free)

    Share

    This dish is hot and satisfying, with a sweet, salty, garlicky essence that infuses flavour into the quinoa without overpowering it.

    Advertisement

    1 cup (250 mL) dry quinoa2 cups (500 mL) water4 large cloves garlic, minced1 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 oil1 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

    Advertisement

    Teriyaki Quinoa (gluten-free)

    Advertisement
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Dessert: Chocolate Tahini Chia Pudding with Raspberries