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.
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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