I am a big fan of a cook book and this recipe is from Dr Megan Rossi, Eat More, Live Well. Ticking all the boxes for plenty of vegetables and a super food, this quinoa with hoisin drizzle is delicious and was a huge hit in my family.
Quinoa, pronounced KEEN-wah (don’t you know) is a highly nutritious, gluten -free pseudo-cereal, not a grass, native to the Andean region. It is a complete protein source containing all nine essential amino acids, along with high fibre, magnesium and iron. Typically cooks in 15 minutes by simmering in water or broth, it has a light, fluffy texture and mild nutty flavour making it a versatile, healthy substitue for rice or couscous.
Ingredients
- 1/2 tablespoon olive oil
- 2 peppers diced
- 1 large red chilli
- 100g tenderstem broccoli chopped
- 400g quinoa cooked or 150g uncooked, cook per instruction on the packet
- 2 spring onions
- 1 tablespoon sesame seeds
For the Hoisin Sauce
- 1/4 cup soy sauce
- 2 tablespoons peanut butter
- 2 dates made into paste
- 1 teaspoon balsamic vinegar
- 2 teaspoons sesame oil
- 1 small clove of garlic grated
- 1/2 teaspoon miso paste
Method
- Add all the ingredients for the hoisin sauce to a blender and blitz together to make the sauce
- Heat the olive oil in a large frying pan. Add the chilli, peppers and broccoli and cook for 4 minutes or so until starting to colour
- Add the quinoa and season to taste. Cook for another few minutes until the quinoa is heated through then stir in the spring and sprinkle with the sesame seeds
- Drizzle the sauce over the quinoa and serve