Pablo's Indonesian Quinoa goreng

Serves: 2 • Preparation time: 10 minutes


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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. 

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How to cook

  1. 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. 

  2. Heat the peanut sauce according to the instructions on the packaging. 

  3. 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. 

  4. 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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Indonesian Curried Quinoa - Pouch - Pablo's Quinoa



with mungbeans & coconut

learn more

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Super tasty and super easy quinoa recipes!




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