As noted in my previous post, quinoa can be steamed and mixed with a variety of ingredients to create a quinoa salad. Or the quinoa can even to be incorporated into my favorite: faux fried rice.
Steaming this grain is a bit of work: between the rinsing, draining and rinsing again and moving the strainer over a boiling pot of water, it can be a huge hassle. When time is limited, the quinoa can be cooked with chicken broth.
Add ginger, garlic and soy sauce — the basis of great Asian cooking — to make it savory! It can be eaten alone but if that’s boring, pair it up with fish and broccoli for a heart-healthy meal. Dessert afterward is up to you.
1 cup quinoa
1 tablespoon olive oil
2 cups low-sodium chicken broth
2 tablespoons low-sodium soy sauce
2 tablespoons ginger root, grated
2 cloves garlic, minced
Rinse quinoa in water twice and drain.
Heat olive oil in large saucepan over medium heat. Stir in quinoa and cook for 4 minutes.
Add chicken broth, soy sauce, ginger and garlic. Raise heat to high and bring liquid to boil.
Cover saucepan and reduce heat to low and simmer until all liquid has been absorbed (about 25 minutes).
Serve warm and top with sliced green onions if desired.