Sweet and Sour Quinoa

1/2 cup quinoa
1/2 cup cold water
1/4 cup orange juice (juice from 1 orange)
1 tbsp low-sodium tamari
2 tbsp hot water
1/2 tsp rice wine vinegar
1/2 tsp dried basil
1 tbsp vegetable oil
1 clove garlic, minced
1/2 tbsp grated ginger
1 red bell pepper, diced
1 carrot, diced
1 cup pineapple chunks or 1 small mango, diced

Soak the quinoa for at least 10 minutes in cold water, then drain and rinse thoroughly in a fine mesh strainer. Add the quinoa to a medium pot and cover with the cold water and orange juice. Bring to a boil, then cover the pot and bring to a simmer, cooking for 15 minutes or until the water is absorbed. When the quinoa is done, keep covered and set aside.

While the quinoa cooks, combine the tamari, hot water, vinegar, and basil in a small bowl. Set aside.

When the quinoa is halfway done being cooked, heat the oil in a large saucepan over medium heat and add the garlic and ginger. Cook for 2 minutes, stirring frequently, then raise the heat to medium and add the pepper and carrot. Cook for 6 more minutes, giving the mixture a good stir every minute or so, then add the pineapple or mango and the quinoa. Drizzle the tamari mixture evenly over the quinoa, then stir to combine. Cook for another 10-12 minutes, stirring the mixture every couple of minutes.

Serves 2. If you double the recipe, make sure you're working with a large saucepan.