While everyone is jumping the gun and posting all their pumpkin recipes, I am saving mine for a few weeks from now. Why post all the pumpkin NOW in September and then run out by mid-October? Lets spread it out and share some non-season dictated recipes too! The recipe I have for you today is super yummy and protein packed with a little green and healthy fats! The perfect side dish to any dinner in my opinion.
I don’t like to use oil when I cook, but sesame oil is one exception. Sesame oil is not an oil you can “cook” with as it has a very low heat point and will develop a terrible taste if you cook it for long or try to saute something with it. You also don’t need a lot to get that perfect sesame flavor. Sesame oil should be added at the end of cooking and slowly in small amounts to achieve the perfect “sesameness.”
When ever I hear sesame in a dish, my mouth always waters. I just love the flavor so much! When ever I am craving Asian food, sesame is the first thing that I’ll add to a dish or even think of using to satisfy that craving. I have always been a long time user of sesame seeds and sesame oil, and most recently tahini (sesame paste). But I think my favorite will always be my little bottle of pure sesame oil.
But I did use one new sesame “product” in this dish. Black sesame seeds! I love my tasted white sesame seeds, but I had always eyed that bottle of black sesame seeds in the store and finally bought it to try when I made this dish. There is no difference in taste, just a more interesting color. Plus it gave me an excuse to photograph on my new black plate I had bought. White plates are nice, but black plates are edgy 😉
Sesame Broccoli Quinoa
Ingredients: (serves 2-3)
+ 3/4 Cup Dry Quinoa
+ 1 3/4 Cup Chopped Broccoli
+ 2 Scallions (chopped) (more for topping)
+ 1 Cup (5oz) Diced Water Chestnuts
+ 2 Tsp Pure Sesame Oil
+ 1/2 TB Black Sesame Seeds (more for topping)
+ 1/2 TB Toasted White Sesame Seeds (more for topping)
+ 1/2 Tsp Minced Garlic
+ Boil 1 1/2 cups of water in a large pot. Rinse your quinoa thoroughly under cold water and add to the boiling pot of water along with the broccoli and water chestnuts. Reduce to simmer, cover, and cook for about 20 minutes or until water is absorbed.
+ Add the chopped scallions about halfway though.
+ When it’s done, add in the garlic, sesame oil, and sesame seeds. Mix and distribute everything thoroughly.
+ Serve and top with additionally scallion slices and a sprinkle of each the black and white sesame seeds.
That’s another thing. When I want Asian, I also always want some water chestnuts! Those things are so good! I used to hate them as a kid. When ever we would order Chinese food and water chestnuts were in the dish, I would always pick them out and turn up my nose to them. But now…give me all the water chestnuts! Those little crunchy gems are amazing!
So sesame and water chestnuts. That’s Asian to me, haha! Throw those things into a dish and you’ve got the perfect Asian side. Healthy take-out that my little gluten-free and SOY-free heart can adore. I do sorta miss real Chinese take-out, but I just can’t eat it with all my food restrictions. Especially the soy thing. But I make do with my healthy Asian just fine!
Happy start to the pumpkin season with this healthy Asian side dish! Haha! Believe me, you won’t be missing the pumpkin here. All the sesame and crunchy water chestnut goodness makes up for it 😉
So tell me:
+ What is you favorite Chinese take-out dish? I loved chicken and cashews and veggie fried rice! O and cold sesame noodles!
+ When you think of Asian food, what do you think of first? I also always think of fish…
*Recipe linking up for the week! WIAW, Allergy Free Wednesdays, #RecipeFridays, #RecipeOfTheWeek, #StrangeButGood, Gluten-Free Wednesdays, Real Food Friday, Gluten-Free Fridays, Tasty Tuesdays, Savoring Saturdays, Healthy Vegan Fridays, #Foodie Friday, Real Food Recipe Roundup, Gluten-Free Tuesdays, Tasty Tuesdays!*
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