This savory quinoa dish, otherwise known to her as quinoa fried rice is a simple recipe mixed with an abundance of vegetables.
Ingredients
1 1/2 cups red quinoa (rinsed well)
2 1/2 cups water
coconut oil for sautéing
1 onion, thinly sliced
3 garlic cloves, finely diced
1-inch ginger, finely grated
2 tablespoons tamari
1 tablespoon sesame oil
2 tablespoons maple syrup
1 head of broccoli, cut into small, bite-size pieces
1 packet of baby corn, sliced on an angle
1 small zucchini, diced small
1 carrot, diced small
1/2 red, green, or yellow capsicum, cut julienne
1 green chili, diced finely, seeds removed
3 spring onions, finely chopped
200 grams, frozen peas
1/2 bunch of parsley, finely chopped
12 bunch of coriander, finely chopped
1 cup mung beans sprouts
salt and pepper
Instructions
Heat a medium-sized pot, and add your quinoa and water.
Bring to the boil and cover with a tight-fitting lid.
Reduce heat to lowest and cook for 13-15 minutes. When cooked, turn off the heat, and allow to rest covered for 5 minutes.
Fluff up with a fork and set aside.
Mix together the tamari, sesame oil, maple syrup, and set aside.
Heat a pan and add the coconut oil.
Add the onion, garlic, and ginger.
Season with salt and pepper.
Stir in all the veggies except the peas and herbs.
Cook for 5 minutes.
Mix in the peas.
Cook for 4-5 more minutes stirring as you go.
Add the cooked veggies to the quinoa, along with the dressing.
Mix well, taste, and season as needed.
Mix together your herbs and sprouts in a bowl.
Top your savory quinoa with the mixed herbs and sprouts and with any nuts or seeds you like, add more dressing if required.
Serve and enjoy!
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