Garlic Sauce over Quinoa
|Quinoa||1 Cup (16 tbs), rinsed|
|Water||2 Cup (32 tbs)|
|Sea salt||To Taste|
|Sesame oil/Olive oil||1 Teaspoon (Untoasted)|
|Mushrooms||5 , sliced|
|Yellow pepper||1 , diced|
|Bok choy leaves||4 , chopped|
|Ginger piece||1 Inch, minced|
|Lime||1 , zested and then juiced|
|Tamari/Soy sauce||2 Tablespoon|
|Toasted sesame oil||1 Teaspoon|
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.
Calories 197 Calories from Fat 41
% Daily Value*
Total Fat 5 g7.1%
Saturated Fat 0.59 g2.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 509.8 mg21.2%
Total Carbohydrates 32 g10.6%
Dietary Fiber 4.1 g16.3%
Sugars 0.8 g
Protein 8 g16.6%
Vitamin A 14.9% Vitamin C 112.1%
Calcium 5.6% Iron 15.2%
*Based on a 2000 Calorie diet