Vegetarian, Dairy-free, Egg-free, Peanut-free, Fish-free, Shellfish-free, Red meat-free, Pork-Free
Ingredients
1
Cup
quinoa
1 3/4
Cup
water
2
Tablespoon
lemon juice
1
Tablespoon
maple syrup
1/4
Cup
low sodium soy sauce
1
Tablespoon
unsalted almond butter
2
Tablespoon
sesame oil
2
garlic clove
1
carrot
2
Cup
broccoli florets
1/4
Cup
low sodium soy sauce
1/2
onion
Directions
Add quinoa and water to a pot. Bring to a boil, cover, reduce to a simmer, and cook on low heat for 15 minutes, stirring occasionally. Remove from heat and let sit, covered for 5 more minutes. Once done fluff with a fork. Transfer to a plate and set aside.
While the quinoa is cooking, take a bowl and mix together the ingredients for the sauce: lemon, maple syrup, low-sodium soy sauce or coconut aminos, and unsalted almond butter. Set aside for later.
For the full step-by-step instructions and video tutorial, download the Little Lunches app.
