Creative Culinary Solutions

Spicy Red Sriracha Quinoa

It’s gettin’ hot in here! Fiery and hot, spicy red sriracha quinoa is not for the faint of heart! The perfect taste bud poppin’ Asian side dish recipe to please all of your spicy loving gluten-free and vegan friends!

Difficulty:	5/20
Yield serving:	4
Preparation time:	minutes
Cooking time:	minutes

Difficulty

5/20

Yield serving

Preparation time

minutes

Cooking time

minutes

Ingredients

1 cup (250 mL) of red quinoa (rinsed)
1 shallot (diced)
FOR SPICY SAUCE:
1-2 tsp (5-10 mL) (plus more for topping) of prepared Instant Sriracha Sauce Mix
2 tbsp (30 mL) of brown rice vinegar
1 tbsp (15 mL) of coconut aminos
1 tsp (5 mL) of minced garlic
1/2 to 1 tsp (3-5 mL) of chili paste
1/2 tsp (3 mL) of ground ginger
1 tbsp (15 mL) of ketchup
1 tsp (5 mL) of sesame oil
Toasted sesame seeds (for topping)

Preparation

In a large pot, cook the quinoa with the shallot, according to package directions.
In the meantime, create the spicy sauce in a small bowl.
Combine all sauce ingredients and mix together. Once the quinoa has absorbed all the water and finished cooking, fluff with a fork and pour in the spicy sauce.
Top each serving with toasted sesame seeds and additional Sriracha Sauce, if desired.

Ingredients

1 cup (250 mL) of red quinoa (rinsed)
1 shallot (diced)
FOR SPICY SAUCE:
1-2 tsp (5-10 mL) (plus more for topping) of prepared Instant Sriracha Sauce Mix
2 tbsp (30 mL) of brown rice vinegar
1 tbsp (15 mL) of coconut aminos
1 tsp (5 mL) of minced garlic
1/2 to 1 tsp (3-5 mL) of chili paste
1/2 tsp (3 mL) of ground ginger
1 tbsp (15 mL) of ketchup
1 tsp (5 mL) of sesame oil
Toasted sesame seeds (for topping)