Here’s Julieanna’s saucy stir-fry brimming with the flavor of garlic and ginger – satisfying for any meal.
1 ½ cups dry quinoa
1 can chickpeas
1 tbsp tamari or coconut aminos
1½ tbsp rice wine vinegar or red wine vinegar
For the Sauce:
1/3 cup tamari or coconut aminos
1/2 cup water
3 1/2 tbsp pure maple syrup
1/2 – 1 tbsp freshly squeezed lemon juice
1 tsp blackstrap molasses
3-4 medium cloves garlic, roughly chopped
1 tbsp roughly chopped fresh ginger
1 1/2 tbsp arrowroot powder
Bags of frozen vegetables like broccoli, green beans, vegetable mix, peas and carrots, or whatever you have
½ – ¾ cup raw cashews optional
1/2 cup sliced green onions
Add quinoa to 3 cups simmering water and cook covered for 15 minutes on low until soft. Add a splash of extra water after 10 minutes or so if it starts sticking.
Add drained chickpeasNext, combine the ingredients for the sauce, pureeing in a blender or with a handblender until fully blended.
Add the teriyaki sauce ingredients into a saucepan and whisk together. Cook on medium-low, stirring often Once the sauce has reached a slow boil and thickened, add the cashews and toss to combine. Remove the pan from the heat.
Place quinoa and chickpeas on plates. Top with vegetables, and pour sauce over each serving.
Sometimes I like to ‘extend’ the sauce a little more, using about 1/3 – 1/2 cup of water. When I do, I round the tbsp of arrowroot slightly so that the sauce will still nicely thicken. Don’t add too much water as it will dilute the flavors.