Gluten-Free Ginger Quinoa Bowl

Gluten-Free Ginger Quinoa Bowl

It's October. The summer is really gone. I'm still not prepared for what lies ahead. And so, to celebrate, I stayed inside all day long.

My rainy Saturday to do list:

• Sleep in - check
• Sit on the couch all day with Mr. Henderson - check
• Blog - check
• Cook quinoa - check

Although most would say the day is still young and there's plenty of time to get stuff done, I mean it is only 4:15, I'm still in my PJs. Yes, it's one of those days. One of those days where you would like nothing better than to just sit on the couch, snuggled under a down blanket, with a steaming bowl of quinoa in your cold hands. I'm in heaven.

Gluten-free, vegan and delicious. A bowl of Asian inspired red quinoa.

Today is the first cold day we've had. I'm not talking just chilly, but truly cold. The type of cold that penetrates fleece jackets and sweaters, makes your hands feel like ice, your slippers barely keep your feet warm and you dream of sitting in front of a burning wood stove. It's that kind of cold today. Winter is already nipping at Fall's heels, desperately trying to wrap us all in its frigid embrace. 

I've been relaxing all day, dreaming of summer sunshine while sipping mint tea. I am refusing to give into Winter. I will rejoice with Fall. Enjoy the breath-taking colors, the delicious autumn recipes, and glorious Fall days that we are so accustomed to in Vermont. This is the time of year where I feel lucky to live here.

If you haven't been to Vermont in the Fall, you truly are missing out. It's amazing here. The colors of the trees, the fresh picked apples, the hot cider and steaming doughnuts (sadly not gluten-free), the pumpkins and squash, the beautiful weather, even the smell, it's stunning.

I've been on an autumn kick recently. Everything I make seems to take some form of Fall. Today, I needed to change it up. I was imagining the contents of my fridge, and ginger popped into my head. Fresh, grated ginger. I could practically taste it. Spicy in its own right, but sweet and mellow at the same time. The color alone makes it charming. Ginger is amazing.

A steaming bowl of Glute-free Ginger Quinoa

Gluten-free Ginger Quinoa Bowl:

• 1/2 cup dry organic red quinoa
• 1 cup broccoli florets
• 1 carrot, julienned
• 1/2 cup organic frozen peas
• 3 scallions, sliced
• 3 tbsp white sesame seeds
• 1 tsp grated fresh ginger
• 2 tbsp brown rice vinegar
• 2 tsp toasted sesame oil
• Salt & pepper to taste

My Alyssa bowl.
A childhood memento that always puts a smile on my face.
Perfect for quinoa.

Preparation:

First, start your quinoa. Place one cup of water to boil on the stove, and add your dry quinoa. Cover and simmer for 8 - 10 minutes. 

While your quinoa is simmering, toast your 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 your broccoli and carrots, sauteing until they begin to soften, 3 - 5 minutes. Feel free to throw in a dash of water to give the vegetables a little steam, this will speed up the cooking process. Next, toss in your peas and let them thaw. Once they are bright green, add the grated ginger and sprinkle with salt and pepper. Saute together for 1 - 2 minutes.

When the quinoa is done, transfer it to a medium bowl. Add your sauteed, gingery vegetables, toasted sesame seeds, and brown rice vinegar. Stir all together to mix the flavors. Just before you're ready to serve, gently fold in your scallions.

Ginger Quinoa with Broccoli, Carrots, Garden Peas & Scallions

On a cold rainy day like today, serve this bowl of delightfulness steaming hot! On a summer day, I'm sure this would be just as delicious cold, over a bed of greens. Whichever way you choose, enjoy the gingery goodness of this gluten-free quinoa treat!

Serves 2 moderate portions