Simple and delicious main dish with quinoa, crunchy vegetables and a fine sauce. Quickly made with precooked quinoa, this skillet is perfect for a quick and easy weekday meal. Gluten free and high in fiber.
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Total Time 20 minutesminutes
Servings 4Servings
Calories 735kcal
Ingredients
FOR THE QUINOA:
600gQuinoaI use colorful quinoa prepare according to package directions and let cool
FOR THE SAUCE:
60mlTamarior another gluten-free soy sauce of choice, alternatively Coconut Aminos
15gAlmond pasteor another nut puree of your choice
FOR THE QUINOA, cook quinoa according to package directions, set aside and let cool.
600 g Quinoa
Blanch the broccoli, rinse with cold water and set aside. TIP: I put the broccoli florets in a saucepan, fill it with water until the bottom is covered and heat once on high until the water boils. Cover, remove heat, let stand 5 minutes and drain water. This is enough for the broccoli to be lightly blanched, but still firm to the bite.
150 g Broccoli
Optional: Roast cashew nuts at 120 degrees (convection) 140 degrees (upper-lower heat) on a baking tray without oil in the oven. After 15-20 minutes they have a great roasted flavor without burning.
60 g Cashews
FOR THE SAUCE Place tamari, almond paste, lime juice and Bird Eye Chili in a small bowl. Stir well with a whisk until a uniform sauce is formed. Set aside.
60 ml Tamari, 15 g Almond paste, 30 ml Lime juice, 1 Bird Eye Chili
FOR THE REST heat a large frying pan, add sesame oil, sauté green onion until translucent. Add carrots, bell bell pepper, and broccoli and stir vigorously. Add quinoa and continue to stir. Pour sauce on top and mix well.
15 ml Sesame oil, 3-4 Piece Spring onion, 60 g Paprika, 150 g Broccoli, 150 g Carrots
Season to taste and add seasoning if necessary.
To serve, first place one serving in a plate (feel free to preheat plate), add roasted cashew nuts, Asian sauce and black sesame seeds and enjoy!
Basil or other fresh herbs to taste, Black sesame seeds, Asian sauce
Leftovers keep for 3 days in the refrigerator or up to 8 weeks in the freezer.