I love quinoa and always used to see it as an effort too cook as, well, it takes longer than cous cous. Doh. I’ve been trying to eat healthier recently so I’ve added quinoa in to my diet to bulk out meals and help me feel full. I am a fan of keeping things simple so this one pot, one wok dish is easy! And, if timed right will only take around 20-25 minutes to prep and cook (depending on how quick you are at preparing).
Being a fan of spice, I have used garam masala curry powder as my flavour base and I’ve added some extra chilli flakes too. If you arent a fan, use a mild curry powder and omit the chilli. I used 3 tsp of curry powder as I’m a fan of a big punch of flavour, if you’re making this for the first time, try 2 teaspoons first, let it simmer for 5 minutes then taste as you can always add more if you need it.
This recipe for quinoa serves 2, but the stirfry recipe underneath was all for me! So double if you’re making a meal for 2.
Ingredients
1 cup quinoa
1 can (400ml) coconut milk
1/2 cup water
2-3 tsp garam masala powder
1/2 tsp chilli flakes
1/2 tsp tumeric
1 packed tsp grated ginger
1/2 tsp garlic powder
Toast the quinoa in a pan for 3 minutes, stir frequently so that they don’t burn. Add in the coconut milk and water to the pan and bring to a simmer. Mix in the the spices and ginger then bring it to a boil. Once boiling turn the heat down to low/medium, cover and gently simmer for 15 minutes, or until all of the liquid has been absorbed by the quinoa. Serve!
I have served mine with a simple veggie stir fry. Start cooking this when the quinoa is almost done, or even once it has finished cooking, the quinoa will wait to be served.. the stir fry won’t, so don’t cook it too early.
Ingredients
2tsp oil (I used coconut)
70g broccoli
50g carrot
100g red pepper
50g asparagus
30g mange tout
a handful of kale
1 tsp packed grated ginger
1/2 tsp tumeric
1/4 tsp chilli flakes
1/4 tsp garlic powder
Heat 2 tsp of oil in a wok, get it nice and hot. Throw in the chopped veggies and toss to coat in the oil. Add the spices and ginger, toss. Continue to cook on a medium/high heat for 5 mins until the veggies are cooked. Serve.
Herbivore in the Kitchen 