1 c uncooked quinoa
1.5 c water or veggie broth
1 TBSP sesame oil
1 c onion, diced
1-2 cloves garlic, minced
2 c frozen mixed veggies (corn, beans, peas)
3 TBSP soy sauce (or alternative)
Cook quinoa in water by brining mixture to a boil, covering, and reducing heat to a simmer. Cook for about 10 minutes or until quinoa releases its white germ coating (the white, corkscrew tail). Remove from heat and allow to cool during next step.
Saute onions and garlic in sesame oil in large, high-sided pan. (Try to use the sesame oil. It adds a lot of flavor.) Cool until onions are translucent – about 5 minutes. Add quinoa and frozen veggies. Stir to incorporate onions/garlic/oil mixture. Add soy sauce and stir again. Let mixture sit for a few minutes (about 5). Resist the urge to stir! Allow mix to get a little crispy on the bottom. Stir and allow to sit again (about another 5 minutes). Repeat as often as necessary to attain desired crispness.