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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I love to cook and come up with new recipes. I serve this dish at least once a month and sometimes more. For a different twist, I'll occasionally add a scrambled egg or use soy sauce instead of the rice vinegar. Ingredients:
1 cup water |
2 tablespoons rice vinegar |
2 tablespoons plum sauce |
2 garlic cloves, minced |
1 teaspoon minced fresh gingerroot |
1 teaspoon sesame oil |
1/4 teaspoon salt |
1/4 teaspoon crushed red pepper flakes |
1/2 cup quinoa, rinsed |
1 medium sweet red pepper, chopped |
1/2 cup sliced water chestnuts, chopped |
1/2 cup fresh sugar snap peas, trimmed and halved |
2 green onions, thinly sliced |
Directions:
1. In a large saucepan, combine the first eight ingredients; bring to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until water is absorbed.
2. Remove from the heat. Add the red pepper, water chestnuts, peas and onions; fluff with a fork. Cover and let stand for 10 minutes. Yield: 4 servings.
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