4 to 6 servings
2 cups quinoa
1 ½ tablespoon olive or canola oil
3 tablespoons minced scallions
1 ½ tablespoons minced fresh ginger
½ teaspoon five-spice powder
Sauce, mixed together
2 ¾ cups vegetarian broth
1 ½ tablespoons soy sauce
½ teaspoon salt
½ teaspoon toasted sesame oil
½ cup toasted sliced almonds
1. Rinse the quinoa, if necessary, in a bowl, using your hand as a rake and drain in a colander.
2. Heat the oil in a medium-size saucepan with a lid until very hot, about 20 seconds. Add the scallions and ginger and stir-fry over medium high heat until fragrant, about 1 minute. Add the quinoa and stir-fry for 2 to 3 minutes. Add the Sauce mixture and bring to a boil. Reduce the heat to low, cover, and cook for about 15 minutes, until the liquid is absorbed. The quinoa should be tender to the bite. Remove from the heat, uncover, and fluff with a fork.
3. If the almonds aren’t toasted, fry then until golden brown in a dry frying pan over medium heat, stirring constantly. Let the quinoa cool slightly and then stir in the toasted almonds. Taste for seasoning, adding salt or soy sauce if necessary. Serve warm or at room temperature as a staple dish instead of rice or couscous.
