this is definitely my go to. whenever i make quinoa i make sure to cook extra so i always have some chilling in the fridge. as with most stir frys this is a great way to use up any tired veg so use whatever you have!
serves 4
ingredients:
1 carrot, thinly sliced
1 inch ginger, grated
2 garlic cloves
1 onion, diced
2 tbsp tamari/soy sauce/liquid aminos
1 cup mushrooms, sliced
1 cup green veg of your choice
1 tbsp sesame oil
2 cups cold cooked quinoa (best made the night before and refrigerated)
1 tbsp tamari or soy sauce
⅔ cup chickpea flour
½ cup water
4 spring onions
1 tsp chinese 5 spice
1 tsp kala namak (black salt) (optional)
1 tsp cumin
1/2 tsp turmeric
1 tsp garlic powder
optional garnish:
chopped fresh red chilli
seaweed flakes
sliced spring onion
avocado
method
1 in a wok, fry the onion, carrot, 1 spring onion and mushrooms in sesame oil until the onion is soft and slightly caramelised
2 add the garlic and ginger and stir until fragrant
3 stir in the quinoa, tamari/soy sauce and green veg and continue to stir fry on a high heat until all the veg are cooked
4 in a bowl, whisk together the remaining ingredients. it should be a thin and loose pancake consistency.
5 heat a large frying pan. add a drizzle of sesame oil and make thin pancakes with the batter.
serve the quinoa stir fry on top of the chickpea pancake and top with spring onion, fresh chilli and seaweed flakes and avocado (optional)