Quinoa Lugaw
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • 1 cup white quinoa, thoroughly rinsed
  • 3-4 quarts water
  • 3 tablespoons cooking oil
  • 4 garlic cloves, peeled, crushed, minced
  • 1 yellow onion, peeled, minced
  • 2 tablespoons peeled and sliced ginger
  • 3 tablespoons vegetable broth powder (see note below)
  • pinch of saffron threads
  • pinch of salt
  • pinch of black pepper
  • few pieces of sliced green onion for garnish (optional)
Instructions
  1. In a large pot, add quinoa and water. Heat over medium heat for 20 minutes, stirring occasionally.
  2. On a separate pan, saute garlic, onion, and ginger in oil until soft, tender and fragrant.
  3. Transfer sauteed ingredients in the pot of quinoa. Stir well.
  4. Add vegetable broth, safflower, salt, and pepper. Cook for another 15-20 minutes, stirring occasionally.
  5. Taste and if needed, add more vegetable broth and salt. The amount of vegetable broth to use depends on the brand, so feel free to add more until you've reached the desired amount of savory flavor.
  6. Keep mixing until soup becomes thick and quinoa is tender. Add more water if needed. Put to a boil.
  7. Turn off heat and serve hot. Garnish with green onions (optional).
Notes
You can buy vegetable broth powder at Asian grocery stores and health stores. Depending on the strength of the broth, feel free to add more if preferred.

Quinoa needs to be thoroughly rinsed with water before use. Otherwise, it will taste bitter. I usually rinse it by putting quinoa in a mesh strainer and running water through it.

Quinoa absorbs more liquid overtime. If soup becomes too thick, simply add more water and vegetable broth.
Recipe by ASTIG Vegan at https://www.astigvegan.com/quinoa-lugaw/