Folks, I am officially excited by this new creation of mine - seriously, when i got the red quinoa at Whole foods this afternoon, I had no idea what I was going to do with it- All if knew was this is health food, and I need to make it an interesting sell for my children and hubby - while they are quite adventurous with food - well d'uh - i know that I stretch some limits, according to them that is, and when I come up with a winner, it feels like I've hit a jackpot - well, close....
So here it is: So simple SO satisfying
Ingredients
1 and 1/2 cups of The GREAT Qu
2 and 1/2 cups of water
Veggies
Be creative, instinctive about this - or just use whatever veggie is around the house. I am putting down what I used and how much
1/2 cup of mushrooms minced
1 medium sized red onion ( can used green spring onions if you have them)
1/4 of a small green cabbage
1/2 a green bell pepper minced
1 teaspoon of grated ginger
5 green chillies slit lengthwise
2 tablespoons of Spicy Szechuan stir fry sauce
1/2 teaspoon of Maggie chili sauce
1/4 cup crush peanuts
1 tablespoon of olive oil/ sesame oil
Preparation
First Pressure cook quinoa and set aside (allow whistle for a couple minutes before turning it off) - (Open pan cooks in 15 minutes)
Most ALL my preparations are made on non-stick pans so that i do not have to use much oil - At least when frying is not required...
So in a non-stick pan/wok pour that 1 tablespoon of olive oil or sesame oil - your choice
Throw in the veggies and stir on high heat
when they are half way cooked, add the sauce
After a few more stirs, add the quinoa and mix it in with the veggies
Cook for about a minute
I decided to present it in bowl mold and sprinkle crush the peanuts on and around and serve HOT
So here it is: So simple SO satisfying
Ingredients
1 and 1/2 cups of The GREAT Qu
2 and 1/2 cups of water
Veggies
Be creative, instinctive about this - or just use whatever veggie is around the house. I am putting down what I used and how much
1/2 cup of mushrooms minced
1 medium sized red onion ( can used green spring onions if you have them)
1/4 of a small green cabbage
1/2 a green bell pepper minced
1 teaspoon of grated ginger
5 green chillies slit lengthwise
2 tablespoons of Spicy Szechuan stir fry sauce
1/2 teaspoon of Maggie chili sauce
1/4 cup crush peanuts
1 tablespoon of olive oil/ sesame oil
Preparation
First Pressure cook quinoa and set aside (allow whistle for a couple minutes before turning it off) - (Open pan cooks in 15 minutes)
Most ALL my preparations are made on non-stick pans so that i do not have to use much oil - At least when frying is not required...
So in a non-stick pan/wok pour that 1 tablespoon of olive oil or sesame oil - your choice
Throw in the veggies and stir on high heat
when they are half way cooked, add the sauce
After a few more stirs, add the quinoa and mix it in with the veggies
Cook for about a minute
I decided to present it in bowl mold and sprinkle crush the peanuts on and around and serve HOT
