2tablespoonsfresh gingerfinely grated – divided use
1red bell pepperseeded, deveined and diced
1poundfresh snap peastrimmed and cut diagonally into ½ inch pieces
1 1/2cupsquartered button mushrooms
1tablespoonSan-J Tamari Lite 50% Less Sodium Gluten Free Soy Sauce
Heat 1 tablespoon of olive oil in a medium sauce pan over medium high heat. Add the onion and cook until tender, about 3 minutes. Add the quinoa and cook, stirring, to toast, about 1 minute. Add 1 1/2 cups water and 1 tablespoon of ginger, bring to a boil. Cover pan, reduce heat and simmer covered 15 minutes or until all the liquid has been absorbed. Let cool completely.
Put quinoa in a serving bowl; add the bell pepper, peas, mushrooms, and cilantro leaves. Whisk together the remaining 1/4 cup olive oil with the remaining tablespoon ginger, San-J Tamari Lite 50% Less Sodium Gluten Free Soy Sauce, honey, sesame oil, lime juice, and black pepper. Pour the dressing over the vegetables and quinoa, stir to coat and serve.
* The Gluten Free recipes that appear in this website incorporate a variety of San-J's products that are Certified Gluten Free. Please be sure to consider the other ingredients to make sure they comply with your dietary needs and restrictions.
In this recipe
Tamari Lite 50% Less Sodium Soy Sauce – Gluten Free
Non-GMO • Gluten Free •
No High Fructose Corn Syrup