QUINOA SAN CHOY BOW

WF  DF  GF  SF  VEG  VG    Serves 4

My favourite thing about this bright and zingy vegetarian san choy bow is that it packs loads of flavour and has a wonderfully authentic taste. The other good news is that you won’t be hungry five minutes later, have to deal with dodgy, chemically-laden additives or be met with idiomatic fortune cookies if you make it yourself.

2 tablespoons sesame oil

115 g (4 oz/1 cup) bean sprouts

60 g (2¼ oz oz/½ cup) chopped green beans

1 carrot, diced

1 red capsicum (pepper), seeds and membrane removed, chopped

1 green capsicum (pepper), seeds and membrane removed, chopped

1 celery stalk, diced

2 red chillies, finely chopped

3 garlic cloves, diced

1 large piece of ginger, finely grated

270 g (9½ oz/1 cup) cooked quinoa

1 tablespoon apple cider vinegar

3 tablespoons wheat-free tamari

1 tablespoon freshly squeezed lemon juice

Celtic sea salt and freshly ground black pepper

8 chilled iceberg lettuce leaves

2 teaspoons chopped coriander (cilantro) leaves

1 tablespoon toasted sesame seeds

3–4 spring onions (scallions), chopped

Heat the sesame oil in a wok or frying pan over medium heat and add the bean sprouts, green beans, carrot, capsicum, celery, chilli, garlic and ginger. Stir-fry for 7–10 minutes or until slightly browned. Add the quinoa, apple cider vinegar, tamari and lemon juice and cook for 2 minutes. Season with salt and pepper to taste.

Remove from the heat and spoon the mixture into the lettuce. Garnish with the coriander leaves, toasted sesame seeds and spring onions and enjoy.

Health Benefit

Quinoa has many nutritional benefits: it’s high in protein, low in carbohydrates, gluten-free, has a low GI and is an easy ingredient to digest. When cooking quinoa, remember to rinse it well and cook for approximately 12 minutes until all the water has been absorbed. You can also cook quinoa in stock or with herbs to create a flavoursome base for any meal.