Makes 6 Servings
INGREDIENTS:
2 cups uncooked quinoa
1 red capsicum
1 green capsicum
a handful of green beans
a handful of green beans
any other vegetables you want to throw in, I added:
- 1 bunch of shredded bok choy and stalk
- 1 head of broccoli with chopped stalk
- some chopped spring onion
1 garlic clove, chopped small/crushed
2 tbsp oil (coconut or olive)
Sauce
1/2 cup ketjap manis
2 tbsp red curry paste
DIRECTIONS:
- Cook quinoa according to package instructions
- In a wok, over medium to high heat, add all the ingredients except the cooked quinoa and sauce ingredients.
- Cook tofu/veggie mixture for 5-8 minutes until tender stirring occasionally. In the meantime:
- In a small bowl mix the sauce ingredients. Set aside.
- When the tofu/veggie mixture is almost tender add the quinoa and sauce mixture to the wok.
- Mix through and cook further for another minute or so stirring constantly.
- Turn heat off and serve immediately.
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