quinoa stir fry

Ingredients:

• 1 tbsp sunflower oil
• 1 cm ginger, chopped finely
• 1 red chili, seeds removed, chopped
• 350 g broccoli (1 small head), cut into florets
• 2 large carrots, peeled and sliced
• 1/2 can of baby sweetcorn (400 gr)
• 2 tbsp soy sauce
• 1 packet of Pablo's Lightly Dressed Quinoa
• 2 spring onions, in rings
• 2-3 tsp sesame seeds
• 1 tbsp sunflower oil
• salt and pepper to taste

Serves: 2 people

For: gluten-free, lactose-free, dairy-free, egg-free, vegan

Recipe: 

1. Heat 1 tablespoon of sunflower oil in a frying pan.
2. Add the ginger and the pepper and fry for 1 minute until the ginger starts becoming fragrant.
3. Add the broccoli, carrot and baby corn and fry for 3-4 min while flipping the contents, until the vegetables start becoming golden brown.
4. Pour in the soy sauce and continue flipping for another 1-2 minutes.
5. Add the Quinoa and heat for 1-2 minutes.
6. Season with salt and pepper.
7. Divide the vegetables and Quinoa over the plates. Garnish with spring onion and sprinkle plenty of sesame seeds on top. Enjoy!

Advice: if you like it hot, stir 2 teaspoons of Tibetan hot sauce into the vegetables before adding the soy sauce

Credits : recipe and picture by Pablo's quinoa