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Rachael Ray's 30-Minute Healthy Recipes

Asian Inspired Quinoa Veggie Pot


* 1 cup water
* 2 tbsp rice vinegar
* 2 tbsp plum sauce
* 2 cloves fresh garlic, minced
* 1 tsp fresh ginger-root, minced
* 1 tsp sesame oil
* 1/4 tsp salt
* 1/4 tsp crushed red pepper flakes
* 1/2 cup quinoa, well-rinsed
* 1 sweet red pepper, chopped finely
* 1/2 cup water chestnut slices, chopped finely
* 1/2 cup fresh sugar snap peas, trimmed and halved
* 2 green onions, sliced thin


1. Combine the first eight ingredients in a large saucepan, then bring to a boil.
2. Add quinoa and reduce heat. Cover and simmer for about fifteen minutes, until all water is absorbed.
3. Remove from heat and add water chestnuts, peas, red pepper, and onions.
4. Fluff with a fork, then cover and let quinoa stand for about ten minutes. Serves four.


I think of this as a main dish because quinoa is a protein-powerhouse, so you don't need to add any other protein to make this a complete meal. Of course, you can serve it as a side dish if you like, alongside grilled fish or meat. It would go especially well with a sweet and sour marinaded pork tenderloin.


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