'Satay' Quinoa Fried Rice
Quinoa is a great substitute for rice, it’s gluten free, packed with fibre, and an excellent source of protein, B vitamins, calcium, magnesium and iron.
This is a goodie to pre make, add meat if you wish and yum for lunch use any vege you have or prefer.
300 g dried quinoa (make sure you soak (then drain) for at least 20 minutes before cooking)
2 cups broccoli florets
8 button mushrooms
1 large carrot, diced
80 mL of water for simmering
150 g frozen peas
2 cups sweet potato, 1cm cubes
coconut oil to cook with
120ml Tamari (gluten-free soy sauce)
4 tbsp tahini or organic peanut butter (half/half of both)
4 tbsp water
Juice from 1 lime
Sesame seeds, coriander and fresh chilli or chilli flakes optional to serve.
Bring quinoa to boil in 4 cups of water, stir occasionally and let simmer and cook for 10 minutes, then drain and rinse well. Leave to drain on the side.
Heat coconut oil in fry pan, when hot add veggies (except peas) and simmer until tender.
Add peas and satay sauce
Add cooked quinoa, sesame seeds, and fresh chilli
Top with Coriander