Asian Bowl

 

Asian Bowl

SERVES:  2 | PREP TIME:  5 min | COOK TIME:  25 min

A great way to use your veggies is a quick odds and ends stir fry – or in this case a take on a special fried rice. Substituting the rice here for quinoa is a healthier alternative, as quinoa is a complete protein and great source of iron making it a fantastic addition to all diets, but particularly for those looking to add more plant-based meals through the week. You could also add some poached chicken if you prefer a heartier meal.

Asian Bowl

Ingredients:

2 cloves garlic, diced finely
4 cm ginger, peeled and diced finely
1 carrot, diced
1 leek, trimmed, cut in half lengthways and diced
120g mushrooms. diced
Handful of kale, removed from stalk and shredded (or cabbage)
80g quinoa
400ml vegetable stock
1 tbsp sesame oil
1 tbsp tamari/soy sauce
2 eggs (optional)

Instructions

  1. Rinse the quinoa. Add the stock and quinoa to a pot and bring to the boil. Simmer for 20mins with the lid on.
  2. Scramble your eggs and set aside.
  3. Meanwhile, prepare your vegetables.
  4. Add 1 tbsp of sesame oil to a large pan and sauté your garlic and ginger for 2 mins on a medium-high heat.
  5. Add the remaining vegetables, season and leave for 5 mins on a medium-high heat until softened. Stir occasionally to make sure it doesn’t stick. Add the quinoa, kale and tamari. Stir well and leave for a further 3 mins.
  6. Add your egg from earlier. Stir and remove from the heat. Ready to serve.