This nutrient dense quinoa recipe is delicious and a nice change from the traditional fried rice dish.
Ingredients (serves 4)
1 tablespoon of rice bran or peanut oil
3 cups of cooked quinoa (1 cup dried yields 3 cups) colour of choice
6 large eggs
2 garlic cloves
1 medium-large red onion, diced
1 large carrot, diced
1 large red capsicum, diced
1 medium zucchini, diced
1 cup of frozen peas
2 spring onions, finely chopped
2 tablespoons of salt-reduced soy sauce (choose a soy sauce labelled 'gluten free' if you require a gluten free diet)
2 teaspoons of sesame oil
1/4 cup of roasted almonds, chopped
Cook quinoa and let cool.
Whisk the eggs together in small bowl and set aside.
Heat (rice bran or peanut) oil in a wok over a medium to high heat.
Sautee onion, garlic and carrot for approximately 2 minutes.
Add zucchini, spring onions and capsicum and cook for approximately 2 minutes, continually stirring.
Add cooked quinoa and frozen peas and stir through vegetables.
Make a well in the middle of the quinoa and pour the egg in well. Scramble the egg.
Once the egg is cooked add the almonds, soy sauce and sesame oil and stir altogether.
Nutrition information per serve Energy 1658kJ (394cal), protein 20g, fat 21g, saturated fat 4g, carbohydrate 28g, sugars 5g, fibre 8g, sodium 469mg
Reblogged from Nov 2013