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This scrumptious Gluten-Free Ginger Quinoa Bowl takes minutes to make and is savory and satisfying. Feel free to personalize it with the addition of your favorite veggies.
3 Tbsp. White sesame seeds
1 Tbsp. Toasted sesame oil
1 cup broccoli florets
1 carrot julienned.
1 bell pepper julienned.
1 small zucchini julienned.
1 tsp. Grated fresh ginger.
2 cups cooked red quinoa or any variety.
1 Tbsp. Brown rice vinegar.
1 Tbsp. Wheat-free tamari
1/2 cup scallions sliced.
Salt and pepper to taste
Toast sesame seeds. Place the seeds in a warm skillet and toss until they begin to brown and are slightly fragrant. Transfer them to a bowl and set aside.
Heat the sesame oil in the skillet over medium-high heat. Add veggies (minus the scallions) and sauté until they soften for 3 – 5 minutes. Throw in a dash of water to give the vegetables a little steam; this will speed up the cooking process. Once they are softened, add the grated ginger and sprinkle with salt and pepper. Sauté together for 1 – 2 minutes.
Add the quinoa to the pan and the toasted sesame seeds, brown rice vinegar, and tamari.
Stir together to mix the flavors. Just before serving, gently fold in scallions.
The Food-as-Medicine philosophy is based on the belief that whole food is a traditional remedy with the therapeutic power to improve and maintain one’s health. The philosophy has been around for hundreds of years.Read More