recipe 
yields
2-3 servings
½ red onion, cut into rounds
¼ cup balsamic vinegar
¼ cup Tamari soy sauce or nama shoyu
½ teaspoon sunflower oil
Freshly ground black pepper to taste
1 cup Sprouted Quinoa
¾ cup vegetable stock
1 tablespoon coconut oil
¼ teaspoon Umeboshi plum vinegar
¼ cup Sprouted Basil Pesto
ingredients
steps
- Marinate red onions in balsamic vinegar, soy, sunflower oil, and pepper for 30 minutes. Then grill over a low flame until well browned and soft. Remove onions from the grill and coarsely chop.
- Add stock and quinoa to a pot and bring to a boil. Once boiling, reduce to a low simmer and cover for 8-10 minutes.
- Remove from heat. Stir in coconut oil, Umeboshi plum vinegar, grilled onions, and pesto. Mix well and serve.
Note: The dish is also enjoyable when refrigerated and served cold.
Date Published: 01.05.12
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- by Chef Ken Immer of Charleston, SC
