Quinoa; without a shadow of a doubt is a “marmite” thing, either you love it or hate it, but me I’m defiantly on the love it side. What’s not to love about a gluten-free, vitamin-mineral boosting ingredient. I have lots of friends who have never tried it, let alone heard of it, so thank you my, Chilean food-loving friends, for giving me something new. Quinoa is incredibly healthy, high in protein and a great substitute to rice and when it’s done right it is so delicious and wholesome. People who don’t enjoy trying new ingredients are the people who are missing a flavourful life.
If it’s the early hours of the morning or you’ve come home late from work and you’re incredibly tired, which isn’t such a bad thing but you’d rather enjoy something quick and easy and I don’t mean a take out and you find yourself in that space in between, where you’re either falling asleep or waking up…don’t fret. Quinoa is fast, easy, convenient and most importantly, cheap!
Having said that, being home is just what you need. When the entire city is asleep and everything is street lit, it’s the best time to relax and cooking good food is super cosy and makes quiet time so dreamy and effortless. Quinoa is incredibly simple (especially when cooked in hearty vegetable stock) yet a touch impressive.
It is delicate and savoury and completely delicious when cooked with crisp, crunchy, colourful vegetables. They’re so, vibrant and the perfect compliment that I couldn’t quite resist making it a tad spicy and because it’s fried quinoa and the fact I like soft, scrambled eggs so much, I whipped some up and added them to the dish to add texture.
Now, this is a quick, snack/ lunch/ late night dinner that I’d totally try again and again! yum…a comforting bowl of deliciousness.
100 grams quinoa
500ml vegetable stock
3 teaspoons sesame oil
2 eggs, generously whipped
1 teaspoon Himalayan salt
1 teaspoon freshly ground pepper
5 stalks of wild garlic, torn into pieces
1 tablespoon ginger, grated, minced or puréed
2 large spring onions, sliced and extra for garnishing
150 grams mixed vegetables (fresh or frozen)
1/2 teaspoon fresh lemon juice
2 tablespoons soy sauce (or gluten-free)
1 tablespoon rice wine vinegar
1 teaspoon unsalted butter
Shichimi Togarashi for seasoning
Place the quinoa in a non-stick saucepan with the vegetable stock and bring to a vigorous boil. Once boiling, reduce the heat to a simmer and cover. Cook on a low heat for a further 10-15 minutes until the quinoa has doubled in size. Rinse the quinoa in cold water and set aside in the fridge.
Next, place the sesame oil, soy sauce, rice wine vinegar, lemon, ginger, salt and pepper into a small bowl and whisk gently.
Heat a wok over medium-high heat and add the sesame oil sauce to the wok. Add the garlic and spring onions and cook until fragrant for about 2-3 minutes.
Add the vegetables and cook for a further 10 minutes, stirring often, until crisp and tender. Add the quinoa and stir, combining with the vegetables.
Make a well in the centre of the wok and add the butter. Pour the beaten eggs into the centre, cook the eggs whilst stirring occasionally and break the eggs up into pieces with a spatula and mix in the quinoa.
Garnish with spring onions and Shichimi Togarashi. Enjoy warm.