To save on time and pots, you can steam the broccoli in a steamer basket on top of the bubbling quinoa in a rice cooker. While you wait for those two to cook, a food processor or blender makes quick work for the warm orange colored dressing that clings so well to the quinoa. The sharp flavor of the ginger is rounded out by the toasted nutty sesame oil and soy sauce, and mellowed by the sweet ground carrot. Serve warm or at room temperature.
1 1/2 cups quinoa
3 cups water
½ teaspoon kosher salt
1 large head broccoli, cut into florets
2 carrots, chopped
2 inch piece fresh ginger, peeled and cut into chunks
3-tablespoons vegetable oil
3-tablespoons rice vinegar
4-teaspoons gluten-free or regular soy sauce
3-teaspoons sesame oil
1 Put the quinoa into a sieve and rinse it under cold running water. In a saucepan, combine the quinoa, 3 cups water, and 1/2 teaspoon salt and heat to boiling over high heat. Reduce the heat to low; cover, and simmer for 20 minutes, or until the water is absorbed. Transfer the quinoa to a large bowl.
2 Meanwhile, fill a medium-sized saucepan with enough water to come 2 inches from the bottom and set over medium-high heat. Place the broccoli in a steamer basket, and when the water boils, set the steamer on top of the saucepan. Alternatively, place the broccoli directly into the nearly boiling water. Cook, covered, until the broccoli turns bright green and is crisp-tender. Add the broccoli to the quinoa.
3 In a food processor, combine the carrot, ginger, oil, vinegar, soy sauce and sesame oil and process until puréed. Add to the quinoa and broccoli and toss to combine. Serve warm or at room temperature.