Let’s play a word association game. You know the one, you say a word then I reply with a word associated with it; example – fish…, chips…, yep that game.
Okay here we go – stir fry…, quinoa. Hold one, QUINOA? Were you expecting noodles or rice after stir fry? Probably…
We already know from my Chunky Cacao Bars recipe that quinoa can be popped – it can also be used in place of rice or noodles in savoury dishes.
When I was first introduced to quinoa it was not a positive experience (a story for another time) and I didn’t appreciate it’s versatility or nutritional goodness. My only thought was that it was a boring, bland, flavourless grain.
Fast forward to today where that myth has been dispelled and I am truly #teamquinoa, using it whenever I can – even in my stir fries. Here’s how.
Makes 1 serving
1 tsp of coconut oil
3 chopped spring onion
1 chopped vine tomato
3 chopped mini sweet peppers
1 handful of kale
1/2 cup of quinoa
a dash of sesame oil (optional)
a dash of fish sauce (optional)
a handful of coriander
Prep: 5 mins Cook Time: 5 mins Ready in: 10 mins
Info: Cold, precooked quinoa is best for this recipe but you can of course prepare it in making the dish – this will add 10 mins to the total time.
- Heat the coconut oil in a hot wok/pan
- Flash fry all of the vegetables
- Add the quinoa and stir
- Add a dash of sesame oil and fish sauce
- Remove from the heat
- Garnish with coriander
Personally I also add Sriracha Hot Chilli Sauce and sprinkle over pink Himalayan Sea Salt, just to top it off.