'Satay' Quinoa Fried Rice

Julia Frances Wellness Dinner

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.

 

Quinoa Rice

  • 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

 

Satay Sauce

  • 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.

 

Method

  • 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

 

Serves 4

Julia Craig