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Asian Quinoa Recipe

Asian Quinoa Recipe

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
TOTAL TIME: Prep: 20 min. Cook: 20 min. + standing YIELD:4 servings

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.
Editor's Note: Look for quinoa in the cereal, rice or organic food aisle.

Nutritional Facts

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