I love Asian food.  It’s one of my absolute favorite flavor profiles!  So I was so excited to be able to try some San-J Gluten Free products for Moms Meet!  

I received this product for free from Moms Meet (momsmeet.com), May Media Group LLC, who received it directly from the manufacturer. As a Moms Meet blogger, I agree to use this product and post my honest opinion on my blog. The opinions posted are my own.

Unfortunately for some people with gluten allergies, soy sauce used to not be an option – now it is! San-J Organic Tamari Gluten Free Soy Sauce is made with 100% soy and no wheat!  The higher concentration of soy protein gives San-J Tamari a richer and more complex taste. They also made a line up of sauces that are gluten free!  I’ve been using them the past few weeks to make great meals for my family! 

 San J sauces

My husband loves the vegetables you get on the side at many Asian restaurants, and he’s pretty picky about his vegetables.  I sautéed some vegetables using San-J’s Mongolian Sauce and he said it tasted just like what they serve at the restaurant!  I was so happy!  It’s a great quick and easy side dish. 

I’ve also made quick lunches by sautéing veggies, cooking quinoa, and adding a little San-J sauce to go with it.  While the recipe below isn’t exactly an Asian dish, it is delicious and takes advantage of butternut squash, which you can find everywhere this time of year!  Don’t forget to connect with them on facebook and twitter as well! 



Roasted Butternut Squash Quinoa

Serving Size: 6 +

Roasted Butternut Squash Quinoa


  • 1 cup quinoa
  • 2 cups water or broth
  • 1 cup fresh cranberries
  • 1 large Butternut Squash, cubed (about 4 cups) *
  • 3 cups Brussel sprouts, halved
  • Olive oil
  • 3 tablespoons maple syrup
  • ½ teaspoon chipotle
  • 3 tablespoons maple syrup
  • ¼ cup San-J Orange Sauce
  • 1 teaspoon chipotle pepper
  • 1 cup pumpkin seeds


  1. Preheat oven to 400 degrees. Place the butternut squash and brussel sprouts in a large bowl.
  2. Add 2 tablespoons oil, 3 tablespoons maple syrup, chipotle, and salt to taste - stir gently to coat.
  3. Spread out on a foil-lined baking sheet (or two) and bake about 25 minutes. Squash should be soft and the sides should have a slight char on them.
  4. While that is cooking, sauté one cup of quinoa in a teaspoon of olive oil. After two minutes, add 2 C water or stock – bring to boil. Once boiling, reduce heat, add cranberries, and simmer about fifteen minutes.
  5. In a large bowl combine the quinoa, San-J Orange Sauce, and Brussel sprouts. Top with butternut squash and pumpkin seeds.


To make cubing the butternut squash easier, pierce several times and cook in the microwave for two minutes. Let cool, then cube.

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