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A Travelling Cook: Quick quinoa 'fried rice'

Quick quinoa 'fried rice'

Sometimes you just want a really simple dish, and this is where quinoa comes in. It's easy to use, has a lovely nutty flavour and lends itself to a range of sweet and savory cuisines. I had some asian ingredients leftover from making soup and rice paper rolls so I decided to make a quick lunch. It took about 15 minutes max and was a great, tasty filling meal on a cold day. You could certainly add any leftover veggies, tofu or tempeh you have handy. 



Ingredients

Dressing:

Instructions
  1. Add quinoa to a dry warm fry pan and cook until fragrant and lightly browned. 
  2. Add 1 cup water and bring to the boil for 5 minutes.
  3. Add peas and vegetable stock.
  4. Stir and top with a lid and turn off the heat. Leave for 5 minutes whilst you make your dressing
  5. Add dressing ingredients to a jar, pop the lid on and shake. 
  6. Add corn, spring onion and bean shoots to the quinoa and mix through with a fork. 
  7. Stir through dressing and serve.

Labels: , ,

A Travelling Cook: Quick quinoa 'fried rice'

Thursday, March 5, 2015

Quick quinoa 'fried rice'

Sometimes you just want a really simple dish, and this is where quinoa comes in. It's easy to use, has a lovely nutty flavour and lends itself to a range of sweet and savory cuisines. I had some asian ingredients leftover from making soup and rice paper rolls so I decided to make a quick lunch. It took about 15 minutes max and was a great, tasty filling meal on a cold day. You could certainly add any leftover veggies, tofu or tempeh you have handy. 



Ingredients
  • 1 cup quinoa
  • 1/3 cup frozen peas
  • 1/3 cup sweet corn kernels
  • 1/4 capsicum diced
  • 1 spring onion diced
  • 1/2 cup hot vegetable stock
  • handful bean shoots

Dressing:
  • 1 garlic clove finely diced
  • 1/2 teaspoon garlic, finely diced
  • 2 tablespoons tamari sauce
  • 1 teaspoon peanut oil
  • 1 red chilli, finely diced (optional)
  • 1teaspoon Sriracha (chilli sauce)

Instructions
  1. Add quinoa to a dry warm fry pan and cook until fragrant and lightly browned. 
  2. Add 1 cup water and bring to the boil for 5 minutes.
  3. Add peas and vegetable stock.
  4. Stir and top with a lid and turn off the heat. Leave for 5 minutes whilst you make your dressing
  5. Add dressing ingredients to a jar, pop the lid on and shake. 
  6. Add corn, spring onion and bean shoots to the quinoa and mix through with a fork. 
  7. Stir through dressing and serve.

Labels: , ,

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