Ingredients
1 cup quinoa
1 cup stock
330ml
1 cup water
250ml
2 tsp ginger
freshly grated
vegetable oil spray
100g low fat bacon
finely sliced
1 tsp sesame oil
200g green prawns
peeled, sliced in half down the centre
1 small red capsicum
finely sliced
85g snow peas or sugar snap peas
sliced
4 spring onions
finely sliced
2 eggs
lightly beaten
1 tbsp light soy sauce
1 tbsp oyster sauce
Equipment
- 1 medium saucepan
- 1 wok
- 1 fork
Instructions
- Add quinoa, stock, water and ginger to a medium saucepan and heat until bubbling. Lower the heat to low, cover and cook for 15-20 minutes until quinoa is cooked (check after 15 minutes – the quinoa should be the consistency of couscous and not too wet).
- Allow quinoa to stand for a couple of minutes before fluffing up with a fork and set aside.
- Heat a wok until hot, spray with oil and add bacon. Cook for 2 minutes until bacon is crispy.
- Add sesame oil along with prawns, capsicum, peas and spring onions. Cook for a further 2 minutes.
- Move everything to the sides of the wok and add the beaten eggs to the centre. Allow eggs to cook, breaking them up as you go.
- Move everything in together and add the cooked quinoa, soy and oyster sauces. Continue to cook until everything is heated through.
Notes
Tip
Quinoa is a nutritional powerhouse that will boost your protein, iron, fibre and vitamin B intake. It’s also loaded with other vitamins and minerals. It is a seed as opposed to a grain so may be a good option for gluten intolerance.
Variation
For a vegetarian option, replace bacon and prawns with tofu and extra vegetables. You may also like to add a few chopped peanuts if you haven’t any nut allergies in the house.
