½ cup quinoa
1 cup chicken stock
1 Tablespoon toasted sesame oil
1.5 teaspoon coconut aminos
1 teaspoon rice vinegar
1 tablespoon olive oil
1 teaspoon honey
1 teaspoon ground ginger
1 cup chopped fresh cilantro
3 chopped green onion with whites and greens
1 cup diced radishes
Toast the dry quinoa in a medium size pot until nutty aroma developes. Swirl around in pan. Once the quinoa starts to sizzle add chicken stock and cover, cook over low-med heat until all the liquid is absorbed. Uncover and let cool down.
In the meantime, whisk toasted sesame oil, olive oil, coconut aminos, rice vinegar, honey, and ground ginger. Add in cilantro and green onions
Combine quinoa, radishes, and sauce.
Is great dish for a potluck or picnic! I let this sit in the fridge over night and took it for lunch at work…oh heavens! No need to reheat. This was on point at room temp and right out of the fridge. Definitely making this for my next potluck.