Serves: 4 Preparation Time: 15 minutes Cooking Time: 10 minutes
As the weather starts to cool down naturally our bodies crave warmer foods and sometimes, we opt for take-out. However, I have put together this healthy alternative to fried rice, which I am sure you will enjoy. I love making this dish as it brings me back to my childhood in Peru.
2 cups of organic quinoa (I love using tri colour quinoa but by all means you can just use white quinoa)
3 cups of vegetable stock
3 tablespoons of vegetable oil
3 eggs, beaten
½ teaspoon of fresh grated ginger
1 garlic clove, chopped
1 asparagus bunch, chopped
1 broccolini bunch, chopped (or replace with broccoli)
2 carrots, diced
2 shallots, chopped (green part only)
1 tablespoon of freshly chopped coriander
Salt and pepper
2 tablespoons of soy sauce
¼ teaspoon of sesame oil
- First thing is first. Thoroughly wash the quinoa and soak overnight (you want to get rid of its bitterness and soaking it makes it easier to digest)
- Boil the quinoa in the vegetable stock. Once cooked strain the quinoa and set aside.
- To make the omelette. Heat 2 tablespoons of vegetable oil in a large pan/wok and add the beaten eggs plus salt and pepper and cook for 2 minutes. Then flip over and cook for a further 2 minutes on the other side. Once cooked remove from heat, cut into pieces and set aside.
- Clean the pan/wok and add 1 tablespoon of vegetable oil. Then add the chopped ginger and garlic, and fry for 15 seconds. Add the asparagus, broccolini and carrots and stir-fry for 2-3 minutes.
- Add the cooked quinoa, chopped omelette, soy sauce, sesame oil and shallots. Mix together thoroughly.
- Spoon onto a plate and garnish with coriander.
This recipe has been kindly provided by our member Susan. You can follow her adventures on Instagram: @misssusanm