Pork-fried quinoa

Rinse the quinoa under cold running water about a minute, even if the package says pre-washed; drain well.

Put in a saucepan with cold water and a pinch of salt; bring to a simmer over high heat.

At the simmer stir, cover, turn the heat to low and simmer slowly 15 minutes.

Turn off the heat and leave covered another 5 minutes; then fluff.

Meanwhile dice the smoked ham small; mince the garlic, cut up the red pepper and green onions small, keeping some green tops for the end.

Heat a big frying pan over medium with about a tablespoon of vegetable oil; add the ham, peppers and onions.

Cook, stirring, about five minutes, keeping texture in the vegetables while the ham edges caramelize and a fond builds on the pan.

Add the minced garlic, turn off the heat and stir; the residual heat browns it.

Fluff the rested quinoa and add it to the pan; turn the heat to medium-low and stir about two minutes so its moisture lifts the browned bits.

Season with a little seasoned rice vinegar, a splash of soy sauce and hot sauce; stir in more green onion tops and heat through.

Plate and finish with toasted sesame seeds.