Quinoa with ginger and soy

We got back from Miami and ate nothing but carbs for the rest of the week. Seriously. Dinner went pasta, pizza, pasta then pizza. Sunday night rolled around and I figured we should detox a little bit with something healthy so I whipped up some grilled salmon, broccoli and a new quinoa concoction.

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I used one of my easy marinades on the salmon and just steamed the broccoli. The quinoa has a bit of an Asian-flare, seasoned with gingers and soy and topped with scallions. It was a great compliment to the salmon. So happy Monday. Everyone go eat some quinoa.

Quinoa with ginger and soy

1/2 cup quinoa, rinsed
1 cup chicken broth
1 tsp ginger (I used powdered, but you could use fresh)
1 clove garlic
Soy sauce to taste
Scallions, as garnish

1) Heat a sauce pan over medium heat. Add quinoa and toast for a few minutes. Mix in the chicken broth and ginger and bring to a boil. Reduce heat to low and simmer until all the liquid has absorbed, about 30 minutes.
2) Fluff quinoa with a fork. Add soy sauce. I found about three or four dashes to be enough. Just add until you get the flavor you like. But be careful — too much soy will make it quite salty.
3) Stir in scallions and serve. This is also good leftover, reheated or chilled.

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