Just don't expect the same oiliness. I use a lot more ginger and garlic here than I would if this was rice, because quinoa is not as absorbent as rice. The flavor is sort of hangs on around the quinoa seeds as supposed to seep in. But, it's good enough for me. Adding the sesame oil adds to the aroma.
This is just the recipe to make the quinoa. For protein, you can use rotisserie chicken, which I usually use because it is convenient and I prefer not handling raw meat whenever I can. But if I have the time, I would make the actual ginger garlic chicken of course ;)
For vegetarian option, use vegetable broth instead of chicken.
Ginger Garlic Chicken Quinoa
- 2 cups of quinoa uncooked
- 4.5 cups of chicken broth low sodium
- 3/4 cup sliced ginger (or finely julienne)
- 4 tsp minced garlic
- 1/2 tsp sea salt
- 1 tsp sesame oil
In the pan you will cook the quinoa, stir the sesame oil with ginger and garlic on high heat until you can smell the fragrance. When the ginger starts turning deeper yellow, lower heat to medium, add in quinoa and stir for a minute.
Add in chicken broth and salt, bring up the heat to high. When it starts boiling, lower the heat to low then cover for 15 min.
After 15 minutes if the water is all absorbed, turn off fire and fluff the quinoa. If still watery, let it cooked in low/simmer for several more minutes until all water is absorbed.
When it's done and fluffed, cover the pan for a few more minutes to loosen the quinoa that might get slightly dried up or overcooked at the bottom of the pan.
Oh, it's ready to eat by the way :) Enjoy!