I have been trying out various rice recipes using Quinoa for quite some time now.
What fascinates me is that Quinoa, the super grain is cooked like rice
and has so many benefits including a high protein content and a low glycemic
index. Fortunately it is well liked in my household, so I have no qualms
in substituting rice with quinoa. It tastes good and smells good.
What more could one’s palate want?
What fascinates me is that Quinoa, the super grain is cooked like rice
and has so many benefits including a high protein content and a low glycemic
index. Fortunately it is well liked in my household, so I have no qualms
in substituting rice with quinoa. It tastes good and smells good.
What more could one’s palate want?
The Recipe:
2 cups quinoa; 1 cup mixed, stir fried vegetables (carrots, beans, peas, cauliflower, whatever); 1 omlette cut into strips; ½ cup shredded cooked chicken (optional); 1 tbsp minced ginger garlic; 2 spring onions cut really fine; oil for frying; large wok; 1 soup cube (salt not required if using soup cubes).
Cook the quinoa, the same way you would cook rice. If you have stock at hand use that instead of water and cut out the soup cube. 
For instructions how to cook Quinoa see my earlier post
Heat oil in wok. Add the ginger garlic and stir fry a minute. Smash the soup cube and add to the wok. Lower flame and add the vegetables (I used only peas) and chicken and gently mix. Next, add the quinoa a little at a time and mix well. Add the spring onions and omelette strips and transfer to serving dish. Serve hot with or without a side dish.
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