I made this lovely vegetarian meal for dinner the other night. I had some leftover quinoa that needed to get used up, and I’d been hungry for carrots. I used fresh ginger, garlic and a bit of soy and rice wine vinegar to give it some flavor.
2 cups cooked quinoa
2 large carrots, thinly sliced
1 cup bean sprouts
2 tablespoons fresh ginger
1 garlic clove, minced
2 tablespoons extra virgin olive oil
2 tablespoons gluten free soy sauce
2 tablespoons rice wine vinegar
1/2 teaspoon turmeric
In a skillet over medium heat add the olive oil and garlic. Allow to cook for a couple of minuets then add the carrots and ginger. Stirring occasionally cook until the carrots are tender, 7-10 minutes. In a bowl whisk together the soy, rice wine vinegar, and turmeric. Add the quinoa to the skillet, allowing it to warm. Add the sauce and the bean sprouts and mix well, cooking another 2-3 minutes, to warm the sprouts but keep them crisp. Serve hot, serves 2. Enjoy!