Asian Quinoa Lettuce Cup Filling or Quinoa "Fried Rice"
3/4 Cup Organic Quinoa
2 TBSP sesame oil
3 organic celery stalks chopped/diced
3/4 Cup Organic Quinoa
2 TBSP sesame oil
3 organic celery stalks chopped/diced
3 TBSP slivered almonds
2 TBSP rice vinegar
1 1/2 TBSPs soy sauce
1 tsp garlic powder
1 Cup veggie broth
In sauce pan toss non-cooked quinoa and almonds and 1 TBSP of sesame oil. Heat until almonds begin to brown and the mixture grows fragrant, stirring frequently. Add celery, broth, garlic powder, vinegar, soy sauce and rest of the oil. Bring to boil. Decrease heat and cover and simmer until all the liquid is absorbed.
2 TBSP rice vinegar
1 1/2 TBSPs soy sauce
1 tsp garlic powder
1 Cup veggie broth
In sauce pan toss non-cooked quinoa and almonds and 1 TBSP of sesame oil. Heat until almonds begin to brown and the mixture grows fragrant, stirring frequently. Add celery, broth, garlic powder, vinegar, soy sauce and rest of the oil. Bring to boil. Decrease heat and cover and simmer until all the liquid is absorbed.
Serves 2-4 depending on whether it's used as main or side.
