Stir fry vegetables with quinoa
Michael Schwarzmann & Rudi Selig
150 g quinoa washed
450 ml water
1 tsp natural or sea salt
3 tbsp cooking oil
100 g Chinese cabbage cut into strips
125 g carrots cut into batons
125 g shitake mushrooms sliced
1 pinch salt/pepper
1 tbsp cornflour
200 ml vegetable stock
3 tbsp soy sauce
3 tbsp roasted sesame oil
Simmer the quinoa for 12 minutes, then allow to expand for 8 minutes.
Stir fry the vegetables in the wok with some oil. Season with salt and pepper.
Mix the sauce ingredients, pour over the vegetables and bring to the boil, Cook for 3 minutes until firm to the bite.
Serve with the quinoa.