Malaysian Quinoa (Vegetarian) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Quinoa and soya chunks with satay sauce. You can vary how much water you use in the sauce depending on how wet or dry you like it. This is a great recipe for vegetarians who want a quick, tasty meal but have no fresh produce in the fridge! Ingredients:
1 1/2 cups water, divided |
1/2 cup dried soy chunks (textured vegetable protein) |
1 tablespoon peanut butter |
1 tablespoon canned cream of coconut |
1/2 bird's eye chile, seeded and minced |
1/2 green onion, diced |
1 teaspoon chopped cilantro |
1/2 cup uncooked quinoa |
salt and pepper to taste |
Directions:
1. Boil 1/2 cup water, and pour into a bowl. Mix in soy chunks. Blend in peanut butter, cream of coconut, chile, green onion, and cilantro. Keep warm while the quinoa cooks.
2. Bring quinoa and remaining 1 cup water to a boil in a pot. Reduce heat to low, cover, and simmer 15 minutes, until quinoa is fluffy. Stir in the soy chunks and peanut butter sauce, and season with salt and pepper to serve.
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