Pablo's Indonesian Quinoa goreng
Serves: 2 • Preparation time: 10 minutes
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
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.
Heat the peanut sauce according to the instructions on the packaging.
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.
Divide the Quinoa and vegetables over the plates, sprinkle with the peanuts and remaining spring onions. Add the peanut sauce and prawn crackers.
with mungbeans & coconut
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