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| 2 3/4 Tasse | water |
| 1/4 x ca. 450 g | Snow peas; thawed or fresh |
| 1 Esslöffel | sesame oil sark |
| 1 klein | Garlic clove finely chopped |
| 1 klein | onion finely chopped |
| 5 | Sliced green onions; greens & whites |
| 1 Esslöffel | Fresh ginger; grated |
| 2 Esslöffel | Low sodium soy sauce; more to taste |
| 1 1/2 Tasse | Quinoa; uncooked |
| 1 Esslöffel | sesame seeds Toasted |
| 1/8 Teelöffel | Szechuan peppercorns; or black pepper |
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If using fresh snow peas, destring and blanche them. Slice the snow peas into thin, diagnolly cut slices. Set aside. Heat the oil in a large, heavy saucepan and saute the garlic, onion and scallion whites for 2 minutes. Add the ginger, water and 1 tbl soy sauce or tamari. (Watch for sputterint oil!) Scrape up any bits of onion that stick to the bottom of the pot. Bring to a boil and stir in the Quinoa, cover and reduce heat to simmer, for 15 minutes. Turn off the heat and let stand, 5 minutes. Fluff up the Quinoa, stirring in the reserved snow peas, scallion greens, sesame seeds and pepper. Add more soy sauce, tamari or sesame oil to taste. Serve hot or at room temprature.
content can be reduced by lessening the sesame seeds.
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