Louella Berryman

I don’t often cook from Asian inspirations but I’ve been reading about quinoa stir fries in foodie magazines this month and thought I’d give one a go myself.  It’s actually turned out to be really tasty (as taste tested by my scrounging housemates) and I’ll definitely be making this dish again.  I love the thinly sliced veg – it cooks really quickly and overall I don’t think the cooking and prep time comes to more than 20 minutes.  I’d love it if you had a go at this stir fry because it’s really yummy and I’d love to hear about your experience cooking my recipe.

Shopping List

Serves 2

75g uncooked quinoa

1 carrot

1 red pepper

50g sugar snap peas

2 cloves garlic

a thumb sized piece of ginger

2 spring onions

1 teaspoon toasted sesame oil

1 tablespoon light soy sauce

1 teaspoon allspice

salt and pepper

fresh coriander

a handful of cashew nuts

1 tablespoon of sesame seeds

1 tablespoon runny honey

Method

Rinse the quinoa and cook with water according to packet instructions. While the quinoa is cooking put a wok or large frying pan on a high heat with the sesame oil until the oil is very hot.  Finely chop the spring onions, garlic and ginger and add to the pan. Fry for 2 minutes then add the finely sugar snap peas, sliced carrot and red pepper.  Fry for another few minutes until the peppers have wilted and the peas turn a deeper green.

Add the quinoa, soy sauce, a little more sesame oil, allspice and season well.  Fry for another few minutes until piping hot and the flavours have infused into the quinoa.  Season to taste and then stir through some torn up coriander.  For a quick garnish, use a separate small frying pan on a high heat to toast some sesame seeds and cashews until brown, then squidge over the honey and fry until caramelised and delicious.  Sprinkle over the stir fry and serve!