This is a great way to use leftover quinoa. It’s a quick and simple recipe that is perfect for weeknight dinners, it comes together in less than 15 mins. I love the combined nutty taste of the sesame and coconut oil in this dish as it works beautifully with the fragrant spices. You can use any mix of vegetables you like so this recipe is quite flexible.
1 cup cooked quinoa (preferably cold)
1/2 cup frozen peas
1 handful carrots, sliced lenghtwise
1 small onion, diced
1 tablespoon sesame oil + 1 tablespoon coconut oil
1 teaspoon light soy sauce
1 teaspoon garlic ginger paste
1 red chilli, chopped
Salt & pepper
Heat the coconut oil in a nonstick pan then add the garlic ginger paste and chilli, then stir for till it gets fragrant. Throw in the onions and sweat till they start to brown, add the rest of the vegetables and cook for 2 minutes while stirring occasionally. Add the chicken stock cube, then the cooked quinoa, then the sesame oil. Add the soy sauce and salt and pepper to season. mix through and let cook for another 3 minutes, then remove from the heat. The whole process takes less than 10 mins.
TIP (I pre-cooked my quinoa in chicken broth, it adds an amazing flavour)