General Tso's and Pineapple

Ingredients:

3/4 cup Vegetable Broth

1 1/2 Tbs. Arrowroot

2 1/2 Tbs. Brown Rice Syrup

2 Tbs. Low-Sodium Tamari Sauce

1 Tbs. White Wine Vinegar

1/2 tsp. Ground Ginger

2 tsp. Peanut Oil

1/2 tsp. Red Pepper Flakes

1 cup Sugar Snap Peas

1 Small Yellow Onion

2 Medium Garlic Cloves, Minced

1 cup Cooked Quinoa

1 cup Cubed Pineapple (fresh or canned and drained)

Whisk together the broth, arrowroot, brown rice syrup, tamari, vinegar, and ginger in a small bowl. Set aside.

Add the peanut oil to a saucepan and heat on medium-high heat. Once heated, add peas and cook for about 5 minutes; add onion and cook for 3 more minutes. Add pepper flakes and garlic and stir to combine. Pour in tamari sauce and bring to a light boil. Keep stirring until sauce is thickened, about 5 more minutes. Once thickened add in the cooked quinoa and stir to just combine and heat slightly. Remove from the heat and add the pineapple chunks. Serve and enjoy!!

We used quinoa that was leftover from last night. It is such a great grain to cook and refrigerate for later use!! When you reheat the quinoa it becomes creamy and fits with any add-ins and flavors. Cook enough for 3 to 4 days and use it at any meal, even sweet quinoa with walnuts, cinnamon, and maple syrup for breakfast.

TWO CHEAP VEGANS