Description
What is Quinoa?
What is Quinoa?
Quinoa is called a superfood and rightly so, it is very high in protein, full of vitamins and low in carbohydrates. Usually organic, it is versatile and simply delicious.
Quinoa: Flakes, Flour & Seeds showcases the many ways this superfood can be eaten and enjoyed by everyone including those who are gluten or wheat intolerant. It goes well with any dish adding texture and taste to salads and soups, vegetarian and non–vegetarian meals and making sweets not only more delicious, but more nutritious at the same time.
This exciting collection of quinoa recipes—for breakfasts, snacks, lunches, dinners, desserts and treats—is a must-have for every health conscious cook.
San Choy Bow on a Plate
Ingredients:
- 250 g (9 oz) quinoa, rinsed and drained
- 625 ml (20 fl oz) water
- 2 tablespoons extra virgin olive oil
- 500 g (18 oz) pork mince
- 6 scallions (spring onions),
- finely chopped
- 4 cloves garlic, grated
- 1 tablespoon fresh ginger,
- grated
- 2 long red chilies, sliced
- 150 g (5 oz) water chestnuts
- (canned), drained and sliced
- 150 g (5 oz) fresh beans, sliced
- 1 red bell pepper (capsicum),
- finely chopped
- 1 carrot, finely chopped
- 1 teaspoon palm sugar
- 4 tablespoons fish sauce
- 2 tablespoons soy sauce
- ½ teaspoon sesame oil
- 1 bunch fresh cilantro
- (coriander) leaves, roughly
- chopped, extra to serve
- 150 g (5 oz) bean sprouts,
- extra to serve
- juice of 1–2 limes
- 1 red chili, sliced, to serve
Method
- Add quinoa to a medium saucepan with the water. Bring to the boil, reduce heat and cover. Simmer for 10–15 minutes until all the water is absorbed. Remove from heat. Allow to stand for 10–15 minutes then cool completely. Set aside.
- Heat oil in a wok or a large frying pan. Add mince and sauté until it is sealed all over breaking up any lumps as it cooks.
- Add scallions, garlic, ginger and chilies. Stir constantly and cook for about one minute until fragrant.
- Add the water chestnuts, beans, bell peppers and carrot and stir well. Stir in the sugar, fish and soy sauces, sesame oil and water. Cook for about 3–5 minutes until all the vegetables are just tender.
- When cooked, stir through the quinoa, cilantro, bean sprouts and as much lime juice as you like.
- Serve with extra bean sprouts, cilantro and slices of chili.
Note: Traditionally San Choy Bow is served in crisp lettuce cups. Because this dish has the quinoa stirred through, you really don’t need the lettuce. My family prefer it served this way but serve with iceberg lettuce leaves if you wish.
