quinoa goreng + permission to stop reading this blog

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?