Tue, 10 November 2015
Trinity Graduate Indy Power is the woman behind the healthy food blog The Little Green Spoon. Starting her blog just 2 years ago, the little green spoon is now the go-to location for wholesome and delicious recipes and Indy joined us with her recipe for Quinoa Nasi Goreng, a dairy and gluten free recipe that makes the perfect healthy and wholesome meal for midweek dining.
RECIPE
Ingredients:
1 Cup of Quinoa, Cooked (in veg/chicken stock- I can't tell you how much flavour this adds!)
3-4 Spring Onions
2 Red Bell Peppers
150g Prawns (Cooked or Uncooked)
1 Tablespoon of Coconut Oil
2 Eggs
For the Curry Paste:
2 Cloves of Garlic, Minced
1 Tablespoon of Tomato Paste
1 Teaspoon of Curry Powder
2 Tablespoons of Sesame Oil
METHOD
Slice your spring onions and peppers and set them aside. For this kind of thing I like to cut my spring onions in long diagonal chunks.
In a bowl, mix together the minced garlic, tomato paste, curry powder and sesame oil.
Add the coconut oil to a pan on medium high heat. When it's melted, add in about half of the curry paste and spread it around the pan. Add in the peppers and spring onions and toss them around in the spices. If you're using uncooked prawns then add them in now too.
Let it all sizzle away for a few minutes until the peppers have started to soften. If using cooked prawns add them in a few minutes after the veg.
When the prawns are pink and plump add in the cooked quinoa and the rest of the curry paste. Toss it all around, coating everything in the gorgeous flavours and oils. Cook until the quinoa is heated through.
Add everything to your serving bowl/dish and leave the pan on the heat. Crack your eggs straight into the pan and fry them to your liking.
Pop an egg on top of each serving and dig in!
