Asian Quinoa


  • 1 cup water
  • 1/2 cup quinoa
  • 2 Tbsp. rice vinegar
  • 2 Tbsp. plum sauce
  • 2 garlic cloves, minced (~ 2 tsp.)
  • 1 tsp. minced gingerroot
  • 1 tsp. sesame oil
  • 1/4 tsp. salt
  • 1/4 tsp. crushed red pepper flakes (use less)
  • 1 sweet bell pepper, chopped
  • 1/2 cup sliced water chestnuts, chopped
  • 1/2 cup sugar snap peas, trimmed and halved
  • 2 green onions, thinly sliced


  1. In a large saucepan, combine the first 9 ingredients and bring to a boil.
  2. Reduce heat; cover and simmer for 12-15 minutes until liquid is absorbed.
  3. Remove from heat.  Add the red pepper, water chestnuts, peas, and onions.  Fluff with a fork.  Let stand for 10 minutes.

Goes well with Lime Chili Chicken Satays



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