Ingredients:
4 cups dry Quinoa
Spring water
(Fill 1/2 inch above quinoa)
2 Medium onions diced
4 Cloves of garlic minced
3 Stalks of scallion diced
3 Thumbs of ginger peeled and mashed
3 Medium- large carrots sliced
1 Pack frozen broccoli
3-4 Cups frozen veggie mix
1 Cup snow peas cut in halves
2 Cups bean sprouts
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Directions:
Cooking quinoa
Set stove to high and add
water to pot.
Bring to a boil.
Add quinoa to pot 1/4 inch below the water line.
Cover until water level is just below the quinoa and you can see the quinoa popping up.
Cover back and set the stove to the lowest temperature. Leave to cook for 10 minutes.
Quick Tip:
If the quinoa is a little undercooked it is ok. Just turn off the stove and cover the pot. Remember what we have to cook again when we add to the veggies. Do not overcook your quinoa. Doing this will create a very soft and pasty texture that does not fit the idea of this recipe.
Cooking Vegetables
Set your pan to med-high and pour in your toasted sesame oil.
Add all garlic and ginger, 3/4 onions, 3/4 scallions, and mix well.
Once the onions become translucent add carrots, stir and let cook for 1 minute.
Add a couple tbsps of coconut aminos, onion powder and sea salt then stir well.
Add frozen broccoli, veggie mix, and snow peas.
Mix well and cover for 3 minutes.
Putting It All Together
Uncover and add cooked quinoa to veggies.
Add the remaining coconut aminos and sesame oil and mix thoroughly.
Add bean sprouts and remaining onions and scallions
Cover for 2 minutes.
Add sesame seeds and give one last stir.
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