Chicken (or tofu) fried quinoa
Quinoa seems to be grain that’s in fashion these days. Although it looks a bit like bird seeds in its raw state, it tastes delicious once cooked. It’s also full of minerals and great for vegetarians as it contains more protein than any other grain. At the risk of sounding like a walking advert for quinoa, I also want to point out that it’s gluten-free, and therefore great for those who are wheat-intolerant.
Coat a fry pan with cooking spray. Once it is heated, add in spring onions and garlic, and sauté for about 2 minutes. Then add in pieces of chicken breast (or tofu) carrots, green beans, and mushrooms. Sautee this for about 4-5 minutes until the chicken (tofu) is cooked through. Stir in cooked quinoa, peas and soy sauce until it is heated through.
Quinoa & Avocado Salad
- 100g quinoa, rinsed very well
- 1.5 cups water (enough to cover the quinoa)
- 1 clove garlic, minced or pressed
- 1 stock cube (chicken or vegetable flavored)
Cooking the quinoa:
1. To cook the quinoa, heat a pot with spray oil over medium heat.
2. Stir fry the garlic for a few minutes until brown, and then add rinsed quinoa and cook for 10 minutes, stirring frequently.
3. Add the water & stock cube and bring to a boil. Reduce heat and cook covered for 15-18 minutes.
4. Fluff up the quinoa. Cover and refrigerate it.
- 1 large cucumber, peeled, seeded, and diced
- 2 medium-large tomatoes, finely chopped
- 1 cup of sweetcorn
- 1 large red pepper, finely diced
- 1 medium carrot, grated
- 1/2 cup scallions, thinly sliced
- 1 ripe avocado, peeled, pitted, and diced (reserve a few slices for garnish)
Honey mustard dressing:
- 3 tablespoons of honey
- 3 tablespoons of Dijon mustard (any will do)
- 2 tablespoons of soy sauce
Making the salad:
- Combine all of the vegetables in a large bowl.
- Add the quinoa and mix well.
- Whisk the dressing ingredients together and pour over the salad. Mix well and refrigerate until chilled.
*If you want to make it look pretty: garnish the salad with avocado slices and serve it on a bed of lettuce with a border of finely sliced beetroot
Quinoa & Teriyaki Prawn Makis
- 40g quinoa
- Vegetable broth
- Spring onions, chopped
- Kikkoman Teriyaki Glaze
- 80g prawns
- Carrots, grated
- 2 Nori sheets
- Wasabi, optional
- Soy sauce, optional
Prepare the quinoa as directed on package, and add in spring onions and half a vegetable stock cube to enhance the flavour.
Marinade the prawns in the Kikkoman Teriyaki Glaze (or any other flavouring you have at hand). Once you have pan-fried the prawns, leave them aside to cool.
Cut the cucumber and avocado lengthwise so that they are fairly thin. I have an obsession with grated carrots, but if you prefer to cut them lengthwise, go ahead.
Place the nori sheet flat and spread enough quinoa to fill it out, leave about 2-3 cm empty towards the end of the sheet. From 1-2 cm away from the top of the sheet, place the fillings on top of the quinoa, row by row. If you want to give it a Japanese flavour, make a mixture of soy sauce & wasabi and pour a bit over the quinoa/fillings. Once everything is in, it’s time to seal the deal. Start rolling the sheet as though you are rolling a fajita, using your fingers to ensure the filling remains in the roll. Repeat this procedure once more with the leftover ingredients.
Once plated and tightly cling filmed, refrigerate until ready to eat. Just before serving, cut the roll into 5-6 pieces.
*As for the filings, you can alter those according to your preference. I’m tempted to incorporate peanut butter into the recipe next time I make them. Don’t judge: peanut sauce is widely used in Japanese cooking :D.