Quinoa Nasi Goreng
October 02, 2014 | Serves 2
- 2-3 Cups of Quinoa, Cooked (in veg/chicken stock- I can't tell you how much flavour this adds!)
- 4 Spring Onions
- 2 Red Bell Peppers
- 150g Prawns (Cooked or Uncooked)
- 2 Tablespoon of Coconut Oil
- 2 Eggs
For the Curry Paste:
- 2 Large Cloves of Garlic, Minced
- 1 Tablespoon of Tomato Paste
- 1 Heaped Teaspoon of Curry Powder
- 2 Tablespoons of Sesame Oil
I’m a quinoa fiend, my boyfriend not so much! I’ve been gradually winning him over but to finish the debate once and for all I thought I’d take on a quinoa-fied version of one of his favourite dishes. Mission accomplished! Flavourful, satisfying and delicious, it’s a great alternative to a takeaway- much healthier, much cheaper and it can be on your plate in just a few minutes!
Slice your spring onions and peppers and set them aside. For this kind of thing I like to cut my spring onions in long diagonal chunks.
In a bowl, mix together the minced garlic, tomato paste, curry powder and sesame oil.
Add the coconut oil to a pan on medium heat. When it’s melted, add in about half of the curry paste and let it sizzle in the oil for about a minute. Add in the peppers and spring onions and toss them around in the spices. If you’re using uncooked prawns then add them in now too.
Let it all sizzle away for a few minutes until the peppers have started to soften. If using cooked prawns add them in a few minutes after the veg.
When the prawns are pink and plump, push everything to one side of the pan. On the other side, add in another tablespoon of oil and the rest of the curry paste. Let them sizzle, then add in the cooked quinoa. Toss it all around, coating everything in the gorgeous flavours and oils. Cook until the quinoa is heated through.
Add everything to your serving bowl/dish and leave the pan on the heat. Crack your eggs straight into the pan and fry them to your liking.
Pop an egg on top of each serving and dig in!