Nutty and textural Quinoa is an ancient super grain inherited from the Incan Empire. This is a really good grain alternative to have if you are experiencing Candida, or have a gluten sensitivity. I came across this grain when I was a teenager and was suffering from Candida myself, from taking antibiotics, and I could only eat non gluten forming grains. You can really add any vegetable to it, as it is very neutral and quite versatile. Just make sure you do this towards the end or it will overcook.
For two large servings/four small as a side
- 5” piece of ginger, peeled/grated
- 3 garlic cloves/grated
- 2 shallots finely diced
- 2 tbsp sesame oil to sauté/ 2 tbsp sesame oil for the finish
- 1 cup quinoa/ red or white
- 2 tbsp white sesame seeds
- 2 tbsp soy or tamari sauce
- 250 ml of veg broth/ or 2 cups
- 1 cup garden peas
- 1 tbsp rice wine vinegar
- squeeze of lime
- handful chopped fresh coriander
Sauté ginger, garlic, and shallots in sesame oil on medium heat for about 3 to 4 minutes. Add the sesame seeds and quinoa and toast for about five minutes on low heat. Add the broth and soy sauce and bring to a simmer. Cover and reduce heat until slightly bubbling. Cook for about ten to fifteen minutes, then give it stir. Cook for another 7 minutes, stirring once, and add the peas and remove lid. Cook a further 3 minutes. Turn heat up to medium and add the remaining sesame oil and vinegar and lime. Make sure all the liquid has evaporated, it should be light and fluffy. Toss with coriander leaves.