sesame fried quinoa

packed with

sesame seeds, popular in middle eastern cooking, are a great source of minerals and contains lignan, a type of beneficial fibre which has been shown to lower cholesterol

makes 2 portions (+ some leftovers for lunch!)

  • 1 cup of cooked quinoa (I have used a mix of red, white & black)
  • 2 cups of water
  • ½ tbsp olive oil
  • 1 red pepper (deseeded & diced)
  • 100g mangetouts (diced)
  • 5 spring onions (white & light green parts diced)
  • 3 eggs (whisked)
  • 1 tsp sesame oil
  • 2 tbsp tamari / soya sauce
  • 1 tbsp sesame seeds

you can use freshly prepared quinoa for this recipe or cooled quinoa prepared in advance

make and do

  • - toast the sesame seeds in a small dry pan for 3-4 minutes turning frequently, until they golden in colour (set to the side)
  • - heat the oil in a large frying pan and stir-fry the peppers and mangetouts for 5 minutes
  • - stir in the quinoa, tamari sauce, sesame oil and mix to combine
  • - move the quinoa and vegetables to the side of the pan and add the eggs to the pan
  • - stir and cook the eggs until they resemble ‘loose’ scrambled egg
  • - combine the quinoa with the eggs & add the spring onions
  • - continue to stir until all the ingredients are evenly combined– serve immediately

with a twist

  • - rinse the quinoa in a fine sieve until the water runs clear and transfer to a pot
  • - add the water and bring to the boil
  • - reduce the heat to simmer, cover and cook until all the water is absorbed (15 minutes)
  • - you will know the quinoa is cooked when all the grains have turned transparent and you can see the white spiral germ