Name: Chinese Quinoa and Vegetable Stir-Fry
Yield: Serves 4
Cuisine: Chinese
Ingredients: 10 ml/2 tsp ground ginger; 2 cloves garlic, peeled and crushed; 1 carrot, peeled and cut into thin strips; 1 orange or yellow (bell) pepper, deseeded and cut into thin strips; 2.5 ml/½ tsp dried chilli flakes; 15 ml/1 tbsp sugar; 30 ml/2 tbsp sesame oil; 30 ml/2 tbsp rice vinegar; 750 ml/1¼ pints/3 cups water; 175 g/6 oz/generous 2 cups mushrooms, finely sliced; 75 g/3 oz cashew nuts, roughly chopped; 2 cm/1 in piece of fresh root ginger, peeled and grated; 60 ml/4 tbsp vegetable stock; 175 g/6 oz/1 cup pearl quinoa; 15 ml/1 tbsp vegetable oil; 150 g/5 oz broccoli, cut into small florets; 150 g/5 oz beansprouts; 1 medium leek, washed and cut into 5 cm/2 in long strips; 2 sticks celery, cut into 5 cm/2 in long strips; 30 ml/2 tbsp light soy sauce, plus extra for serving (optional)

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Quinoa Cookbook

By Penny Doyle

Published 2013

About

The tangy sweet and sour flavours of a Chinese-style stir-fry bring quinoa to life. Mix and match the ingredients according to what is in season, but make sure everything you use is fresh, for the best taste and texture. The secret of a good stir-fry is to have all the ingredients ready, as once you begin to cook there’s no time to prepare them.