For the sauce:
4 Cups vegetable broth
1-1/2 Tbsp soy sauce
1/2 tsp toasted sesame oil
1/2 tsp salt
For the quinoa:
2 Cups quinoa
1-1/2 Tbsp Olive Oil
3 Tbsp minced scallions
1-1/2 Tbsp minced fresh ginger
1/2 tsp Five Spice Powder
1/2 Cup toasted sliced almonds
Combine all of the ingredients for the sauce in a medium bowl. Whisk to blend.
If you bought the quinoa in bulk, rinse it in a bowl, swishing it around with your hand, and draining it in a fine sieve. If your quinoa was pre-packaged, skip this step.
Heat the olive oil in a medium saucepan with a lid over medium-high heat until very hot, but not quite smoking. Add the minced scallions, ginger, and five-spice blend; stir-fry mixture until fragrant, about 1 min. Add the quinoa; stir to combine and stir-fry for 2 to 3 min.
Add the sauce and bring the grain/sauce mixture to a boil. Reduce the heat to a simmer, cover, and cook on low for about 15 min, until the liquid from the sauce is absorbed. The quinoa will be tender to the bite, but not mushy. Remove pan from the heat, uncover, and fluff grains lightly with a fork.
Toast the almonds by cooking them in a dry nonstick skillet over medium heat, stirring constantly, until they appear golden brown. Allow cooked quinoa to cool at least 15 min before stirring in the toasted almonds.
Adjust seasonings to taste. Serve dish while still warm, or allow to cool to room temperature before serving. Makes a great grain side dish instead of the usual rice or couscous.