Preparation

• Combine all ingredients for the sauce in a bowl.
• Rinse the quinoa, if necessary, in a bowl, using your hand as a rake, and drain in a sieve. (Rinsing is recommended if the quinoa is sold loose or in bulk. If you buy the quinoa in a package, you can skip this step).
• Heat the oil in a medium saucepan with a lid over medium-high heat until very hot, about 20 seconds. Add the scallions, ginger, and five-spice powder and stir-fry until fragrant, about 1 minute. Add the quinoa and stir-fry for 2 to 3 minutes. Add the sauce and bring to a boil. Reduce the heat to low, cover, and cook for about 15 minutes, until the liquid is absorbed. The quinoa should be tender to the bite. Remove from the heat, uncover, and fluff with a fork.
• If the almonds aren’t toasted, cook them in a dry skillet over medium heat, stirring constantly, until golden brown. Let the quinoa cool slightly and then stir in the toasted almonds. Taste for seasoning, adding salt or soy sauce if necessary. Serve warm or at room temperature as a staple dish instead of rice or couscous.