Pablo's Indonesian Quinoa goreng
Serves: 2 • Preparation time: 10 minutes
ingredients
2.5 tbsp sunflower oil
300 g sweet potato, in cubes
1 tsp ginger root, finely chopped
1 tbsp soy sauce
5 tbsp peanut sauce
125 g carrot, cut into pieces
3 spring onions, in rings
1 Pablo’s Indonesian Curried Quinoa
2 handfuls of prawn crackers
50 g salted peanuts, coarsely chopped
Cooking supplies: Wok or frying pan.
Add 1 or 2 eggs to stir fry.
How to cook
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Heat 1.5 tbsp of sunflower oil in a wok or frying pan. Add the sweet potato cubes and ginger and fry for 4-6 minutes. Pour the soy sauce over the cubes and mix well. Take them from the pan, put on a plate and set aside.
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Heat the peanut sauce according to the instructions on the packaging.
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Reheat 1 tbsp of sunflower oil in the pan, add the pieces of carrot and half of the spring onion. Stir for 2 minutes. Add the Indonesian Curried Quinoa and the sweet potato cubes and stir fry for 1-2 minutes until the Quinoa is heated.
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Divide the Quinoa and vegetables over the plates, sprinkle with the peanuts and remaining spring onions. Add the peanut sauce and prawn crackers.
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