• Sherry DeWalt

One Pan Asian Quinoa

Updated: Nov 3, 2021


  • 1 cup uncooked quinoa

  • 2 cups low sodium vegetable broth

  • 1 teaspoon grated fresh ginger (or ¼ t. powdered ginger)

  • 2 cloves fresh garlic – minced (or ½ t. garlic powder)

  • 1 Tablespoon rice wine vinegar

  • ¼ cup low sodium soy sauce

  • 14 oz. bag frozen stir fry vegetables

  • i cup diced pineapple

  • 1 cup frozen shelled edamame

Preheat oven to 350 degrees. Sprinkle quinoa in the bottom of a 9” by 13” baking dish. Sprinkle frozen vegetables, pineapple, and edamame evenly over the quinoa. Combine the remaining ingredients together in a small bowl and whisk. Pour liquid slowly over the ingredients in the baking dish. Cover the dish with aluminum foil and place in oven. Bake for 45-50 minutes or until the quinoa has absorbed all of the liquid. Serve. Optional garnishes: sliced green onion, sesame seeds, squeeze of lime juice.

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