This vegan quinoa recipe features quinoa, a lovely grain with a unique nutty taste and a good protein profile with all the essential amino acids. If the flavor of garlic is too strong for you raw, try roasting it before using it in healthy vegan recipes. This sauce is nice with either raw or roasted garlic, so try it both ways!
1 Cup (16 tbs), rinsed
2 Cup (32 tbs)
Sesame oil/Olive oil
1 Teaspoon (Untoasted)
5 , sliced
1 , diced
Bok choy leaves
4 , chopped
1 Inch, minced
1 , zested and then juiced
Toasted sesame oil
Rinse the quinoa with water, then drain. Add 2 parts water for every 1 part quinoa, add ½ a tsp or so of sea salt per cup of quinoa, and simmer for 20-30 minutes. Quinoa is fully cooked when you see the swirl of the grains, with a translucent center, and it is fluffy. Do not stir the quinoa while it is cooking.
In a large pan, heated to medium, add the sesame oil and mushrooms. Stir the mushrooms to coat them in oil, then allow them to cook until they are soft and are starting to release their juice. Add the peppers next, allowing them time to start to release their juice. Then add the bok choy, leaving it until the green parts have just started to wilt.
Add the ginger and lime zest, along with the salt, and stir to distribute through the vegetables. Next, add the cooked quinoa and gently stir through the vegetables.
Combine the lime juice, tamari and toasted sesame oil, then pour over the dish. Stir once more gently, then serve. Sesame seeds make a lovely garnish. I hope you enjoy this vegetarian quinoa recipe, one of my favorite healthy vegetarian recipes.
Want to treat your family to a delicious yet healthy dish? Try this scrumptious Garlic Sauce over Quinoa recipe today and you would want to make it often. This video is a detailed demonstration of the recipe, watch it now.