If using fresh snow peas, destring and blanch them.
Slice the snow peas into thin, diagonally cut slices. Set aside.
Heat the oil in a large, heavy saucepan and saute the garlic, onion and scallion whites for 2 minutes.
Add the ginger, water and 1 tbl soy sauce or tamari. (Watch for sputtering oil!)
Scrape up any bits of onion that stick to the bottom of the pot.
Bring to a boil and stir in the Quinoa, cover and reduce heat to simmer, for 15 minutes.
Turn off the heat and let stand, 5 minutes.
Fluff up the Quinoa, stirring in the reserved snow peas, scallion greens, sesame seeds and pepper.
Add more soy sauce, tamari or sesame oil to taste.
Serve hot or at room temperature.
NOTES : The fat content can be reduced by lessening the sesame seeds and toasting them to bring out the sesame flavor.
This baby can be made with rice, brown rice, barley, and/or quinoa. I've done them all, making certain to measure the liquids appropriately. Since most are unfamiliar with Quinoa, 1/2c makes about 1 cup. Preferring my peppers to be al dente, I do not, EVER, parboil them. Cooking them in a covered pan with all this liquid does the trick, then they're firmer and delicious, rather than slimy and limp. But that's a personal thing.
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