This nutritious quinoa recipe is big on flavour and easy to prepare
3/4 cup quinoa, rinsed, drained
2 tsp peanut oil
250g firm tofu, in 1.5cm pieces
1 brown onion, finely chopped
1 carrot, peeled, thinly sliced
2 celery sticks, thinly sliced
2 garlic cloves, crushed
1 bunch choy sum, trimmed
1 cup green peas
11/2 tbs salt-reduced tamari
2 tsp lime juice
2 tsp sambal oelek
2 tbs unsalted roasted peanuts, chopped
Baby coriander, to serve
Bring the quinoa and 11/2 cups of water to the boil in a saucepan over high heat.
Reduce heat to low. Cook, covered, for 12 minutes. Remove from heat. Heat half the oil in a wok over high heat.
Add the tofu and stir-fry for 2-3 minutes or until golden. Transfer to a bowl. Set aside.
Return the wok to high heat. Add the remaining oil, onion, carrot and celery. Stir-fry for 1 minute.
Add the garlic. Stir-fry for 30 seconds. Add the choy sum and peas. Stir-fry for 1-2 minutes.
Add the tofu, tamari, lime juice, sambal and quinoa. Stir-fry for 1 minute. Top with the peanuts and coriander and serve.
This recipe originally appeared on taste.com.au