Quinoa is a superfood that everyone should have in their kitchen. It's high in fiber, calcium, healthy fats, iron, magnesium, phosphorus and is a source of complete protein containing all eight essential amino acids. It's also fluffy, filling and gluten free. I go through bags of quinoa quicker than anything else in my kitchen. It's the most nutritious and versatile ingredients that I make sure I always have. You can eat quinoa with stews and curries in place of rice, add them wraps, soups, salads or in this case, cook them as quinoa stir fry or 'fried rice'. There's so much you can do with it. I like to make a big batch of quinao fried rice with whatever veggies I have on hand and leave it in my fridge to snack on whenever I'm short on time to cook from scratch throughout the week.
It's a good idea to soak the quinoa overnight (or at least 2-4 hours) before cooking. Sprouting quinao will allow the seeds to release natural gases, activate natural enzymes and enhance its nutritional benefits.
- White quinoa
- Radish (with top on)
- Red chili pepper
- Grapeseed oil
- Salt & pepper
The night before cooking, rinse well and soak the quinao in a bowl of clean water. On the next day, drain the quinoa and cook it on a 1:2 ratio (one part quinoa and two parts water). I love using my rice cooker for my quinoa which makes it super easy and convenient to cook, but if you're using the stove top, follow the instructions on the packet (it should take about 15-20 minutes). In a wok or a large pan, sautee the onions and garlic in some grapeseed oil and then add in your chopped vegetables. Add quinoa and mix well. Squeeze in the juice of a lime and season with salt, pepper and spices. Serve and enjoy! :)