Asian Quinoa

Total Time

Prep: 20 min. Cook: 20 min. + standing

Makes

4 servings

Updated: May. 23, 2023
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. —Sonya Labbe, Santa Monica, California

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 8 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.

Nutrition Facts

2/3 cup: 138 calories, 3g fat (0 saturated fat), 0 cholesterol, 205mg sodium, 25g carbohydrate (5g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 vegetable.