Quinoa fried ‘rice’
The stalk of the broccoli is actually the most nutritious part of the vegetable so make sure to use it in dishes that call for the florets. Chop the stalk into smaller pieces and incorporate into your dish with the rest of the broccoli. 1 serving of broccoli (a large stalk) provides 46% of the recommended daily intake of vitamin A and 206% of the daily recommended amount of vitamin C!
Yield
4 servingsPrep
20 minCook
30 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
quinoa
|
|
| 1 | cup |
broccoli florets
chopped (include the stalk) |
|
| 1 | cup |
mung bean sprouts
|
|
| 1 | cup |
onions
diced |
|
| 2 | cloves |
garlic
minced |
|
| ¼ | cup |
soy sauce, tamari
|
*
|
| 1 | tablespoon |
sesame oil
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 2 | inches |
ginger
5cm, fresh |
*
|
| ⅓ | cup |
peanut butter
creamy, no sugar added |
|
| ½ | teaspoon |
honey
|
|
| 1 | teaspoon |
soy sauce, tamari
|
|
| ⅛ | teaspoon |
cayenne pepper
ground, or to taste |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
quinoa
|
|
| 237 | ml |
broccoli florets
chopped (include the stalk) |
|
| 237 | ml |
mung bean sprouts
|
|
| 237 | ml |
onions
diced |
|
| 2 | cloves |
garlic
minced |
|
| 59 | ml |
soy sauce, tamari
|
*
|
| 15 | ml |
sesame oil
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 2 | inches |
ginger
5cm, fresh |
*
|
| 79 | ml |
peanut butter
creamy, no sugar added |
|
| 2.5 | ml |
honey
|
|
| 5 | ml |
soy sauce, tamari
|
|
| 0.6 | ml |
cayenne pepper
ground, or to taste |
|
Directions
First, cook the quinoa: Add 1 ¾ cup of water to a medium sauce pan.
Add ¼ cup of tamari. Add the quinoa.
Stir and cook until the water boils and the liquid is reduced.
Then cover and simmer until completely reduced.
This should take 15-20min.
Once reduced, take off the heat, cover the pan with a clean dishtowel and lid and leave to steam.
While the quinoa cooks, chop all the vegetables.
In a large sauté pan, add 1 tablespoon of sesame oil and toss the vegetables in.
Add some pepper and lightly season with sea salt.
Add ¼ cup of water, mix and cover.
Let the steam cook the vegetables for 3-5min.
Once the quinoa is done (it should be fluffy and soft), add to the vegetables and mix gently to combine.
Set aside covered while you prepare the sauce.
To make the sauce add the peanut butter to a microwave safe bowl.
Heat for a few seconds until the peanut butter is softer.
Add the remaining ingredients and mix well.
To serve, dish the quinoa into individual bowls and drizzle with peanut sauce.
You may also choose to add some hot chilli flakes for extra heat or some sliced green onion.
