Peppery Asian Sugar Snap Peas

Ingredients

• 1 pound fresh sugar snap peas
• 1 Tablespoon grapeseed oil
• 1 teaspoon fresh grated ginger
• 1 1/2 Tablespoons soy sauce
• 1 garlic clove, minced
• 3/4 teaspoon ground black pepper
• 1 cup uncooked quinoa
• 2 cups water or broth
• Salt to taste

Directions

1. Cook quinoa: In medium saucepan add the uncooked quinoa and broth. Bring it up to a boil. Then reduce the heat to leat and put on the lid. Let it cook for about 15 minutes or until all the broth is absorbed.
2. While the quinoa cooks heat the grapeseed oil in a large suate pan or wok.
3. When the oil is hot, toss in the sugar snap peas and suate for 2 to 3 minutes, until crisp-tender.
4. Add the ginger, garlic, soy and black pepper. Saute for another 1 to 2 minutes.
5. Remove from heat and sprinkle with the toasted sesame seeds.
6. Serve the peppery sugar snap peas over the quinoa.

Alternatives

• Don’t have quinoa? Use a grain like brown rice or bulgur wheat.

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