How to cook

1. Boil the Quinoa in plenty of salted water until tender, about 12 minutes. Pour off the cooking liquid, and drain the Quinoa well in a sieve.
2. Meanwhile, heat 4 tablespoons of oil in a wok, add the leek and carrot and stir regularly. After 1 minute, add the garlic and cabbage. Stir again and season with the curry powder and soy sauce. Stir well again and add the Quinoa and beansprouts. Season with salt and pepper.
3. In a frying pan, heat 1 tablespoon of oil. Then crack the eggs into the pan and fry until set.
4. Divide the Quinoa nasi goreng between 4 deep plates. Drizzle the soy sauce over the dish in thin lines, this is best done directly from the bottle. Do the same with the sriracha sauce if desired. Arrange the fried eggs on the nasi goreng and sprinkle with finely chopped celery leaves. Delicious served with atjar tjampoer, sambal, crispy fried onions, cassava crackers and peanuts.

Vegan suggestion: add strips of oyster mushrooms to the spring onion and omit the fried eggs. Or stir fresh soya beans (edamame) into the fried Quinoa.

Tip: cook the Quinoa the day before. This makes it easier to stir-fry, to make a delicious fried nasi goreng.