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Asian Quinoa

 Asian Quinoa
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
4 ServingsPrep: 20 min. Cook: 20 min. + standing

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

  • 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.
  • 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.
Nutritional Facts: 2/3 cup equals 138 calories, 3 g fat (trace saturated fat), 0 cholesterol, 205 mg sodium,

2 of 2

Asian Quinoa (continued)

Nutritional Facts: 25 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 vegetable.