Yesterday was basically Asian Invasion-I had sushi for lunch and this delish Asian-inspired quinoa for dinner. It’s sweet and salty and everyone knows quinoa is the new thang!
Tangy Soy Quinoa
- 1/4 cup quinoa, rinsed
- 1/8 tsp salt
- 1/4 Tbsp olive oil
- Red, green, yellow bell peppers, sliced (about 1/4 cup each)
- zucchini (1/4 cup, chopped)
- onion (1/4 cup, sliced)
- 1/8 cup vegetable broth
- 3 tsp Asian dressing (I used Ken’s Steakhouse Lite Soy & Ginger Sesame)
- 1 tsp soy sauce
- 1/4 tsp rice wine vinegar
- 1/2 tsp lime juice
- dash of red pepper flakes
- dash of paprika
- black pepper
- garlic salt
Cook the quinoa in 1/2 cup of water (with salt added) over the stove. Bring water to a boil and then simmer for 15 minutes, or until the grains have absorbed all of the water.
While the quinoa is simmering, saute the veggies in the EVOO. I cheated and grilled them on my George Foreman grill to save some time, but they taste SO much better when soaked in olive oil 😉 Sprinkle with red pepper flakes while cooking. Beware: Red pepper flakes add alot of zing. It’s better to add too little and have to add more than start out with too much and have to throw it all away, or just drink lots of extra H2O.
To make the dressing, mix the Asian dressing, soy sauce, rice vinegar, lime juice, paprika, and freshly ground pepper in a small bowl.
Pour over veggies in the pan and make sure they’re evenly coated. Top the cooked quinoa with veggies and sprinkle with a bit of garlic salt for some extra flavor. Enjoy!
Oh, tupperware. How would I survive the working nights without you keeping my food fresh and warm?