The colors in this dish just scream late summer. When we envision stir fry we often think rice or vegetables. Quinoa should not be forgotten! It is delicious.
Stir Fry Quinoa
1 cup quinoa, rinsed (it is important to rinse quinoa or it will have a bitter flavor)
1½ cups water
1 onion, small diced
1 carrot, small diced
¼ cup fresh corn (or use frozen if not available)
½ red bell pepper, small diced
*Use organic ingredients where possible
Place the water and a pinch of salt in a medium sized saucepan. Bring to a boil, add the quinoa and reduce the heat to simmer gently. Cook for about 20 to 25 minutes until all the liquid is gone.
Place a stainless steel skillet or wok on the stove top and begin heating on medium heat. Add just enough sesame oil to cover the bottom of the pan. Add the diced onion and a pinch of salt and stir to coat the onion with oil. Let cook for 3 to 4 minutes adding water if necessary so as to not burn the onion all while stirring. Add the carrot, a little bit of water to steam the skillet and continue to stir for 1 to 2 minutes. Add the quinoa and continue stirring for another 2 minutes. Add the corn and shoyu to taste. Stir an additional 2 minutes. Add bell pepper, stir it in then turn off the heat. Squeeze freshly grated ginger juice over the stir fry and mix it into the grain. Serve and enjoy!
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