Embracing the plant-based lifestyle in Malaysia

Quinoa Goreng (Fried Quinoa)

Quinoa Goreng (Fried Quinoa)

I was blessed to start off my plant-based advocate career with premium new health brand Spoon Health. I was assigned to produce recipes which incorporated their quinoa products, including Royal Quinoa. The team wanted to make a supergrain like quinoa more appealing to the Malaysian public, especially since it was a superb healthier substitute for plain white rice. The idea of adopting the idea of ‘Nasi Goreng’ (‘Fried Rice’ in Bahasa) to quinoa struck almost instantly. And just like how overnight rice works better in fried rice, thanks to it having slightly less moisture than freshly-cooked rice, the same goes for overnight quinoa.

Highly nutritious and satisfying, this dish is made to appeal to those who love old-fashioned fried rice, now just with a bit more bite!

This recipe was one of six I developed in collaboration with Malaysian health food brand Spoon Health.

Quinoa Goreng (Fried Quinoa)

June 28, 2017
: 2-3
: 15 min
: 15 min
: 30 min
: Moderate

A healthy update on an Asian classic, and a great way to use plain quinoa leftovers.

By:

Ingredients
  • 2 1/2 cups of cooked Spoon Health quinoa, preferably refrigerated overnight)
  • 1 cup of Shitake mushrooms
  • 4 stalks of baby corn
  • 1 small bell pepper
  • 3/4 cup of long beans, chopped finely
  • 2 small blocks of firm tofu
  • 1 red onion
  • 6-7 cloves garlic
  • 1 1/2 tsp lime juice
  • 2 tbsp brown sugar
  • 3/4 tsp salt
  • 2 1/4 tbsp soy sauce
  • 1 tsp cayenne pepper powder (optional)
  • Dash of white pepper
  • 4 tbsp cooking oil
  • 2 tsp toasted sesame oil
  • 2 tbsp fresh coriander, chopped
Directions
  • Step 1 Finely dice into cubes the mushrooms, corn, pepper and tofu. Toss into a bowl together with the long beans and leave aside.
  • Step 2 Chop onion and garlic finely.
  • Step 3 Heat cooking oil in a wok, and fry onion and garlic together with 1 tablespoon of soy sauce on high heat for 1-2 minutes.
  • Step 4 Throw in diced vegetables and tofu with salt and 1 tbsp of brown sugar and fry for 3-5 minutes.
  • Step 5 Throw in quinoa, followed by remaining soy sauce and sugar, lime juice and cayenne pepper powder. Stir on medium heat for 5-7 minutes.
  • Step 6 Turn off heat, and stir in pepper, sesame oil and coriander.
  • Step 7 Serve hot.


Related Posts

Quinoa Mango Salad

Quinoa Mango Salad

As a budding vegetarian, as most budding vegetarians do, I started out making salads. It was simple, fast, nutritious, and didn’t require cooking. The only drawback is that salads are light. And as an athlete now, light meals can be bothersome to eat a dozen […]

Pandan Lemongrass Cooler

Pandan Lemongrass Cooler

It is such a blessing to be in a country where Pandan is so abundant. Its fragrant leaves naturally de-odorise my car and my entire apartment, and equally appealing is boiling it in water for a super-water. It lends a flowery essence without affecting the […]



Leave a Reply

Your email address will not be published. Required fields are marked *