Monday, November 5, 2012

Sesame Quinoa (Gluten-Free)

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Sometimes I have trouble "matching" my dinners. I'll crave Lettuce Wraps, but I'll also want Hawaiian Baked Beans. Or I'll want Macaroni and Cheese and Loaded Twice Baked Potatoes

Yes, pasta and potatoes. Apparently my body doesn't know or care what "carb overload" means.

So when I decide to make Shrimp with Spicy Garlic Sauce the other night, I knew I had to find something other than a Caesar salad to serve with it. I mean that's just embarrassing.
Quinoa is one of my new favorite sides since it's easy to make, gluten-free and packed with protein. I found some on sale at the grocery store, so I decided to make a side that would compliment the main course. I love the flavor of sesame oil, so this quinoa was right on point. I served it at room temperature, but it was just as good hot or cold. Enjoy!

Printable Recipe
  • 1 cup quinoa
  • 2 cups water
  • 2 tbsp. sesame oil (plus more, to taste)
  • 3 tbsp. vegetable oil
  • 1/2 tsp. ground ginger
  • 1/4 tsp. red pepper flakes
  • 1 tsp. rice vinegar
  • 1/2 cup water chestnuts, drained and chopped
  • 1/2 cup mushrooms, chopped
  • 1/4 cup carrots, sliced very thin
  • 1/4 cup scallions, sliced into thin pieces
  • Sesame seeds, for serving

Check quinoa package to see if it is pre-rinsed. If not, rinse under cold water for five minutes. Bring water to a boil. Add rinsed quinoa and cook for 12-15 minutes or until done.

Meanwhile, combine sesame oil, vegetable oil, ginger, red pepper flakes and rice vinegar in a small bowl. Taste and add more sesame oil if needed. Set aside.
Once quinoa is done, put in a bowl and top with water chestnuts, mushrooms, carrots and scallions. Stir to combine. Top with oil mixture and gently stir. Garnish with sesame seeds and serve hot, room temperature or cold.

Source: SK Original

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