‘NOT LEFTOVERS AGAIN!’ QUINOA
FEATURING EVERY SINGLE VEGGIE THAT’S ABOUT TO DIE IN THAT BOTTOM DRAWER OF YOUR FRIDGE
THIS IS AN EASY ONE. JUST GRAB EVERYTHING IN YOUR FRIDGE, TOSS IT TOGETHER, MAKING SURE THE VEGGIES STAY CRUNCHY, AND FLAVOUR IT ALL NICELY WITH SESAME OIL, SOY SAUCE, CHILLI OIL… EVERYTHING GOES, AFTER ALL, YOU ARE THE MASTER OF YOUR OWN DISASTER. THE INGREDIENTS LISTED BELOW ARE ALL REPLACEABLE, BUT MAKE SURE YOU ADD SOME FRAGANCE THROUGH GARLIC, GINGER, ONION…
FEEDS 4 II TIME: 20 MINS II DIFFICULTY: FOR DUMMIES
INGREDIENTS
Quinoa (1 and a half cups)
1 or 2 garlic cloves, minced
Knob of ginger, minced
1 small onion, thinly sliced
2 or 3 carrots, julienned
1 red pepper, sliced into strips
A few broccoli florets (use the stem cut into cubes as well)
Shredded red cabbage (1 cup)
Smoked tofu, 1 block, cubed (normal one would do, but smoked is so fucking tasty)
Spring onion, sliced
Chinese cooking wine (1 tablespoon)
Sesame oil (2 tablespoons)
Dark soy sauce (2 tablespoons)
GET COOKING
Start by rinsing 1 and a half cup of quinoa under cold water. In a medium pot, bring 2 cups of water to a boil. Add the quinoa, reduce the heat to low, cover, and let it simmer for about 15 minutes or until all the water is absorbed. Fluff the quinoa with a fork and set it aside.
While the quinoa is cooking, prepare the broccoli by bringing a pot of water to a boil. Add the broccoli florets and stems to the boiling water and blanch them for 2-3 minutes, until they are bright green and slightly tender. Drain the broccoli and immediately transfer it to a bowl of ice water to stop the cooking process. Set it aside.
Now, heat 2 tablespoons of sesame oil in a large wok or frying pan over medium-high heat. Add the minced garlic and ginger, and stir-fry for about 30 seconds until fragrant.
Add the sliced onion, julienned carrots, and red pepper strips to the pan. Stir-fry for about 5 minutes until the vegetables begin to soften.
Add the cubed smoked tofu to the pan and stir-fry for another 3-4 minutes until the tofu is heated through and slightly browned.
Add the blanched broccoli and shredded red cabbage to the pan. Stir-fry for 2-3 minutes until all the vegetables are well mixed and heated through.
Pour in 1 tablespoon of Chinese cooking wine, wait of fit to evaporate a little, then and 2 tablespoons of dark soy sauce. Toss everything to combine, ensuring the vegetables and tofu are evenly coated with the sauce.
Finally, plate the quinoa and add the veggies on top. Sprinkle the spring onion and some fried crunchy onions if you have.
Fuck yeah! Enjoy!
