Thursday, 6 October 2011
Quinoa Stir-fry with kale, chilli and nuts
Here's me on my quinoa kick again! :) Absolutely love it after cooking it for the 1st time so I was on a lookout for more delicious combination of ingredients. This time, it's one that's quite like a Chinese Fried Rice. I may just replace the rice aspect of a fried rice with quinoa from now on. ;)
Oh yes! I just found quinoa flour in one of my local shops so I hope to do some baking with quinoa soon!!
Adapted from Hugh Fearnley-Whittingstall's recipe
Ingredients (Serves 3)
100g flaked almonds
3 tbsp olive oil
2 onions, peeled, chopped
3 garlic cloves, peeled, finely chopped
1 small red chilli, seeds and membrane removed, finely sliced
2.5cm piece fresh ginger, peeled and finely sliced
140g kale, stems removed and shredded
150ml vegetable stock
Salt and freshly ground black pepper
Soy sauce, optional
Heat the oven to 180C. Place the almonds on a baking sheet and bake until slightly golden and fragrant, stirring once, about six to eight minutes. Leave to cool.
Cook the quinoa according to the instructions on the packet. While it's cooking, warm olive oil in a large frying pan over a medium heat, then add the onions and fry until softened and beginning to turn golden. Add the garlic, chilli and ginger, and sauté for a couple of minutes. Throw in the kale and stir-fry for a couple of minutes. Add the stock and simmer until the kale is tender and most of the liquid has evaporated. Add the quinoa, stir to combine. Finally add the nuts, season to taste and serve hot or cold, with a splash of soy sauce, if you like.