Quinoa is quick to cook and perfect for mingling with a variety of vegetables and sauces. In this recipe it is dressed with a wonderful home made teriyaki sauce, very easy to prepare and store forever in the fridge. You can use ready made, but I find they are too thick and sweet so, dilute it with something acidic, lemon juice or rice vinegar preferably.
In one pot boil for 15 minutes in plenty of water:
Quinoa, 1 cup
In another pot in salted water boil:
Broccoli, 1 small piece, separated into large florets
for about 8 minutes, and check a knife can slide through the stem. Take care not to overcook the broccoli, you want it to hold its shape and have a proper bite. Refresh under cold water as soon as you remove it from the pot. You can also steam the broccoli which I usually prefer because it is a milder way to cook, and it protects the delicate florets. Steaming should take about 15 minutes.
For the Teriyaki sauce, simmer in a pot to reduce initial volume to half and thicken texture, about 20 minutes:
Soy sauce, 1/2 cup
Sake, 1/2 cup
Sugar, 1/2 cup
Mirin, 1/2 cup
Onion, 1/2 cup
Ginger, peeled, 5 thin slices
Garlic, 5 cloves, peeled, and smashed.
Drain through a sieve to discard solids. Store in a jar in the fridge for future use.
In a bowl mix quinoa, broccoli, as much of the sauce as you like, I prefer to keep it well dressed but quite dry, and also add:
Spring Onion, 2 stalks, cut thinly
Adjust seasoning and top with:
Smoked Trout, 1 fillet, cut in smaller pieces.