Here’s a protein infused sweet and salty side —great as a landing for a white fish or salmon—or a main dish on it’s own the entire family loves. If your kids love teriyaki, this one is a preservative and chemical free rendition.
- 1 cup dry quinoa
- 2 cups water
- 4 large cloves garlic, minced
- 1 TSP fresh ginger, grated
- 3 1/2 TBLP tamari (wheat-free) or liquid Bragg's
- 1.5 TBLP Maple Syrup
- 3 TSP freshly squeezed lemon juice
- 2 TSP toasted sesame oil
- 1 TBSP toasted or raw sesame seeds
- 1 Green onions, sliced
Rinse quinoa in cold water for 2 minutes. In saucepan, add quinoa, water, and garlic. Bring to boil on high heat, stir, then reduce heat to low, cover, and cook for 12 to 14 minutes.
Turn off heat and stir in ginger, tamari, agave nectar, lemon juice, and sesame oil. Cover again and let sit for 5 minutes. Remove cover, stir, sprinkle with sesame seeds and green onions, and serve.
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