The last few weeks, I have been enjoying quinoa in a totally different way. I substituted quinoa in the place of rice and made my favorite Indo - Chinese version of quinoa. Everyone knows that quinoa has a very nutty taste and smell. Lots of people do not like it very much just for that reason. But in this recipe, I was mildly surprised at the soy sauce, garlic flavors taking over the the nutty flavor. A very simple main dish to prepare when you have left over quinoa. I found that it works best when the quinoa is cold or not freshly prepared. It does not get too sticky and looks fluffy. With a bunch of veggies and some left over quinoa this one is a winner. My entry to Healthy Me and Healthy Us.
Frying pan or Wok
Measuring Cup and Spoons
Cooked and left over Quinoa - 1 cup
Sesame Oil - 2 tbsp
Onions - 1 medium sliced
Bell Pepper - 1 Sliced
Carrots - 1 slices
Lettuce - 2 leaves shredded
Cabbage - 2 leaves shredded
Garlic - 3 cloves minced
Ginger - 1 inch thinly sliced
Soy Sauce - 2 -3 tbsp
Green Chilli Sauce or Maggie Hot and Sweet - 1 - 2 tbsp
Scallions - 1 sliced ( I was out of it but please add this)
1. Heat the wok on high with the oil. Add onions, carrots, bell pepper and give it a toss and allow it get cook while stirring.
2. Add the cabbage, lettuce and cook until they get lightly wilted.
3. Add the ginger , garlic, soy sauce and chilli sauce and give it a mix.
4. Add quinoa a little at a time and gently mix it. Garnish with scallions and enjoy hot vegetable fried quinoa