A Taste of Asia with Radishes and Quinoa
A great dish for a potluck or picnic! I let this sit in the fridge over night and took it for lunch at work...oh heavens! No need to reheat. This was on point at room temp or right out of the fridge. Definitely making this for my next potluck.
TimePrep Time: 0:10 | Cook Time: 0:15 | Total Time: 0:25
- 1 Cup quinoa
- 2 Cups chicken stock
- 1 tablespoon Olive Oil
- 1 tablespoon toasted sesame oil
- 1.5 teaspoon coconut aminos
- 1 teaspoon rice vinegar
- 1 teaspoon honey
- 1 teaspoon Ground Ginger
- 3/4 Cup cilantro fresh, chopped. Adjust amount per taste
- 3 Whole green onion green and white portions sliced
- 1 Cup Radishes Diced
Toast the dry quinoa in a medium size pot until nutty aroma develops. Swirl around in pan. Once the quinoa starts to sizzle add chicken stock and cover, cook over low-med heat until all the liquid is absorbed. Uncover and let cool down.
In the meantime, whisk toasted sesame oil, olive oil, coconut aminos, rice vinegar, honey, and ground ginger. Add in cilantro and green onions
Combine quinoa, radishes, and sauce. Can serve right away or for later.