Thursday, May 5, 2011

Quinoa stir fry with kale, chili and nuts

Breakfast: Banana smoothie and the Chef’s Breakfast from Wealthy Hippy

Lunch: Pumpkin and feta salad (I overlaid something chronic – no time to be inventive)

Dinner: Quinoa stir fry with kale, chili and nuts

Having finally procured a bike thanks to my amazing friend Steph, and with the rain finally abating, today was the first day that I could cycle to work and man, am I unfit! Though going uphill on the way there may have killed my underworked thighs, freewheeling mostly downhill on the way home was glorious. I love the summer in Toronto!

Quinoa is quickly becoming my Favourite Thing in the World Ever (watch out, Totoro). It’s just amazing. It can go in cereals, salads, stir fries, bars, desserts and you could probably patch holes in walls with it, if you so wished. It’s a whole protein, is high in calcium and iron (hooray!) and has more amino acids than you can shake a stick at. What’s not to like?

This meal is kind of light but very nutritionally dense so it leaves you feeling particularly satisfied. The flavours, too, are really nicely balanced, with the lemon playing off the ginger and chili gorgeously. I have absolutely no idea where I snipped this recipe from but it’s going to be one of those I make and make again.

You’ll need:
            150g cashews
            200g quinoa
            2 onions, diced
            3 garlic cloves, crushed
            2 small red chilis, sliced
            a decent chunk of ginger, diced
            150g kale, chopped or shredded
            150ml veg stock
            juice of 1 lemon
            a splash of soy sauce
            olive / sunflower oil

            Toast the cashews in a 180c oven for 5 minutes and let them cool
            Cook the quinoa:
                        Soak the quinoa in room-temperature water for 20 minutes
Drain (I did it through a tea towel as my strainer’s holes are too big!) and rinse through
Put the quinoa in a pan with 1 and a 1/4 times as much water and bring to the boil
Cover and simmer for 20-30 minutes, until all the water is absorbed
Take off the heat and leave to stand for 5 minutes
            While the quinoa stands, fry the onion in the oil until it’s browning
            Add the ginger, chili and garlic and fry for a few more minutes
            Add the kale and cook for 2 minutes
            Add the stock and simmer until all stock has evaporated
            Add the quinoa and the lemon juice
            Add the nuts and soy sauce
            Serve with a sprinkling of chili flakes on top if you like the aesthetic value of red!

I dare you not to like it.

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