This has the best cancer fighters; garlic, onion, broccoli and scallion plus fresh ginger to fight inflammation.
1 cup cooked organic quinoa
1/3 cup of organic shoyu (soy sauce)
3 TBS rice wine vinegar
1TBS honey or agave
Red pepper flakes
1-2 tsp. grated fresh ginger
2-3 cloves of minced garlic
1 bag frozen organic broccoli
½ bag frozen organic cauliflower
½ of an onion
Cook one serving of quinoa according to the directions, set aside.
Whisk the ingredients for the sauce together, set aside
Heat the pan until a splash of water sizzles. Cook the onions in a little water or vegetable broth until translucent. Add the frozen broccoli and cauliflower. Put the lid on until the broccoli and cauliflower are not frozen (3 minutes). Add fresh asparagus and cook until all veggies are a little tender but still bright. Throw the scallions in at the last minute, stir them into the vegetables.
Mix the quinoa into the veggies that are still on the stove top. Turn the heat off. Pour the sauce over the quinoa vegetable mix, coat thoroughly and serve.