1 Tbsp Olive Oil
1 Sweet Onion, such as Walla Walla, Maui or Vidalia, thinly sliced. If you have to use a regular yellow onion that’s fine.
1 Large Red Pepper, cored and seeded, thinly sliced into strips
1 Large Yellow Pepper, cored and seeded, thinly sliced into strips
1 Zucchini, thinly sliced
1 Yellow Squash, thinly sliced
2 Tbsp Ginger root, minced
1 1/2 Tsp Soy Sauce (or substitute Tamari for gluten-free recipe)
2 Cups Water
1 Cup Quinoa, thoroughly rinsed
½ cup dried Cranberries
Combine 2 cups water and 1 cup quinoa and simmer for 15 minutes or until tender. If you buy boxed quinoa follow directions on side of box. Stir in cranberries once the quinoa is cooked.
Cooking Note for Quinoa:
Because some of the bitter tasting saponin covering on the grain can still be present even though most quinoa is washed before being sold, always thoroughly rinse the dry grain until the water runs clear.
While Quinoa is cooking, heat oil in a large pan over medium-high heat; add onions and cook until translucent, about 2 minutes. Add minced ginger, peppers, zucchini, squash and soy/tamari and cook until tender, about 8 minutes.
Place quinoa in a large bowl and add vegetables. Mix thoroughly.