Yesterday I activated almonds. I suspect that sharing this contentious piece of information will result in a large exodus of readers of my blog. You have my permission to click away and never return. Fair play. I’d leave me too.
Casa de Cooker is at serious risk of overdosing on super foods this week. The kale planted in the veggie patch is finally ready to pick. The new asparagus shoots are tender enough to eat raw. The veggies combined with the activated almonds and my recent quinoa adaption of Bearhand’s favourite meal Nasi Goreng, are compelling evidence that I’ve become a food wanker. It’s a wonder I haven’t started making green smoothies from turf offcuts in the paddock!
Regardless of what you think of me (or so-called super foods), this recipe for quinoa goreng is the business. If you have the chance, cook the quinoa the day ahead.
quinoa goreng
Ingredients:
1 cup white quinoa, rinsed.
2 chicken thighs, sliced
100g green prawn meat
2 eggs
1 tsp sesame oil
1 tbs garlic, minced
1 medium brown onion, diced
1 tsp grated ginger
1 tsp dried shrimp
1/2 tsp ground black pepper
1 tsp sambal oelek
2 tsp oyster sauce
2 tsp kecap manis
salt to taste
spring onions, coriander, cucumber and tomato to serve
Method:
Cook the quinoa. You can boil it on the stove top, but I rinse mine, then bung it in the rice cooker. Do this at least two hours ahead, or preferably, leave overnight in the fridge.
Combine eggs with sesame oil and salt, and put aside.
Heat the oil in a wok or large frying pan until smoking.
Add the onions, ginger, dried shrimp, garlic, and pepper, and stir-fry for 2 minutes.
Then add chicken and prawns and stir-fry for a further 2 minutes.
Add the quinoa and stir-fry for another 3 minutes. Add the sambal oelek, oyster sauce and kecap manis and continue to stir-fry for 2 minutes.
Turn the quinoa mixture out onto a serving dish, cover and keep warm.
Rinse the wok/frying pan and make a thin omelette using the egg mixture. Turn it onto a board, roll and slice into thin ribbons. Garnish the top of the quinoa goreng with the omelette and some coriander.
Serve with sliced cucumber, spring onion and tomato.
Activated almonds join green smoothies on my list of things to never bother making again. Quinoa goreng however, is Bearhand’s new favourite dinner. It’ll be on high repeat in Casa de Cooker for a while.
have you joined a super-food craze?
ever activated an almond?
What is wrong with me, what the hell does activate an almond mean? Yes I’m thick! Oh and I can’t talk there’s a high chance I’m about to start a 3-day juice detox, someone read my blog and obviously could tell I needed it! 🙂
Ha. Activated anything makes me laugh – but each to their own!
Our little garden is over run with silverbeet & kale so I must admit to the odd green smoothie.
The goreng look amazing! Using quinoa is a genius stroke I reckon – that stuff really is the biz even if it makes me sound like a food wanker to say so! 🙂
Can’t say I’ve activated almonds before…but I do love my quinoa!
Quinoa, activated almonds and kale in the same blog post!! Has me reaching for the lolly fix (Natural, 100% fat free of course) Never tried any of these ingredients but it sure looks yummy…Don’t worry, I don’t think anyone is going to quit your blog anytime soon!
I happen to have a thing for food wankers 😉 Im not going anywhere, Im gonna hang around in hope that one day you make this for me 😉 xx
YUM! This looks really delicious. Have book marked and pinned it! Can’t say I’ve ever activated almonds before but I have put in a lot of time inhaling chocolate 😉
I’ve never activated an almond and I really thought it was a whole bunch of hoohaa until I read the I Quit Sugar cookbook and I learned what they were and why they were good for me. It’s now on my list of things to do !!!
Have a great day !
Me
I have never – and probably WILL never – activate an almond, but I do love quinoa and this looks awesome 🙂
I think there’s better ways to spend your time Lara – like looking up hard words in the dictionary! 🙂