Plant-Based
A little twist on your traditional fried rice with fluffy mixed quinoa tossed with vegetables, kaffir lime leaves, jackfruit and a fragrant sauce.
1. Place quinoa in a saucepan and cover with plenty of water. Bring to the boil and simmer for 15 minutes or until tender. Drain and rinse.
2. Crush garlic cloves and combine in a bowl with 1 tbsp sambal oelek or red curry paste, 3 tbsp vinegar, 3 tsp ground coriander and 1/4 cup oil. Season well with salt and pepper.
3. Slice lime leaves and coriander stems (reserve leaves for garnish). Slice spring onions and beans. Dice carrots. Drain and roughly chop jackfruit.
4. Add 1 tbsp oil to pan. Toss in vegetables, jackfruit and prepared sauce. Cook for 3-4 minutes until just softened. Toss through quinoa and bean shoots until well combined. Season to taste with salt and pepper (see notes).
5. Divide fried quinoa among bowls and top with reserved coriander leaves.
Notes:
Use soy sauce to season at the end if preferred. You can also finish with a squeeze of lemon or lime juice.
2. Crush garlic cloves and combine in a bowl with 1 tbsp sambal oelek or red curry paste, 3 tbsp vinegar, 3 tsp ground coriander and 1/4 cup oil. Season well with salt and pepper.
3. Slice lime leaves and coriander stems (reserve leaves for garnish). Slice spring onions and beans. Dice carrots. Drain and roughly chop jackfruit.
4. Add 1 tbsp oil to pan. Toss in vegetables, jackfruit and prepared sauce. Cook for 3-4 minutes until just softened. Toss through quinoa and bean shoots until well combined. Season to taste with salt and pepper (see notes).
5. Divide fried quinoa among bowls and top with reserved coriander leaves.
Notes:
Use soy sauce to season at the end if preferred. You can also finish with a squeeze of lemon or lime juice.
mixed quinoa 1 packet (200g)
garlic 3 cloves
Kaffir lime leaves 2 double
coriander 1/2 bunch
spring onions 1/2 bunch
Green beans 1/2 punnet (125g)
Carrots 2
Jackfruit 2 x 400g
Bean shoots 1 bag (250g)
From your pantry:
oil (for cooking), salt, pepper, sambal oelek (chilli paste) or red curry paste, ground coriander, white wine vinegar
garlic 3 cloves
Kaffir lime leaves 2 double
coriander 1/2 bunch
spring onions 1/2 bunch
Green beans 1/2 punnet (125g)
Carrots 2
Jackfruit 2 x 400g
Bean shoots 1 bag (250g)
From your pantry:
oil (for cooking), salt, pepper, sambal oelek (chilli paste) or red curry paste, ground coriander, white wine vinegar
