This is a quick and healthy stir-fry which makes an ideal mid-week supper. You can also add around 500g (17.5oz) of beef, pork or turkey mince - kids love it! If you can find the pouches of ready-cooked quinoa, then this dish becomes even quicker. Otherwise, cook the quinoa in advance.
Serves 2-3 as a side dish
INGREDIENTS
1 tablespoon sesame oil
3 garlic cloves, sliced
1 teaspoon fresh ginger, grated
1 tablespoon Taste #5 Umami Paste Vegetarian Far Eastern Recipe
250g (8.5oz) of pre-cooked quinoa, I like to use a mix of red and white
250g (9oz) broccoli, I like to use tenderstem
4 spring onions, sliced
½ teaspoon chilli flakes or 1 fresh chilli, finely sliced (deseeded for less heat)
2 tablespoons nam pla fish sauce
1 tablespoon runny honey
juice of 1 lime
sea salt and freshly ground black pepper
TO SERVE
generous handful of coriander, finely chopped
finely grated zest of half lime
2 lime wedges
Method
- Heat the sesame oil in a large non-stick pan, add the garlic, ginger and umami paste.
- When sizzling, add the quinoa and broccoli and continue to stir-fry until the broccoli begins to become tender.
- Add the spring onions, chilli, fish sauce, honey and lime juice, and stir-fry until bubbling. Reduce the heat and allow to simmer for a minute or so until the broccoli is tender.
- Serve topped with a sprinkling of fresh coriander and grated lime zest with a lime wedge on the side.
