If you’ve been following the blog regularly, you will have noticed that we’ve been experimenting with new low-carb alternatives to the tried and tested ingredients most of us use often (such as milk, whole-wheat flower, couscous, rice and whole-wheat pasta). One of these is quinoa; a grain that is somewhat nuttier and higher in protein content than couscous, but similar in shape and size and may thus substitute couscous or rice in some of your dishes.
The following measures are for 4 medium portions. You will need:
- very finely chopped mushrooms
- very finely chopped green peppers
- cooked quinoa (3/4 cup when uncooked)
- 1 tablespoon soy sauce
- 1 tablespoon hoisin sauce
- a dash of sesame oil
- 1 tablespoon of sweet chili sauce
First cook the quinoa until it is ever-so-slightly crunchy. In a separate pan start cooking the green peppers – these will need more time than the mushrooms to cook, so it’s best to give them a few extra minutes as a head start. Next add the mushrooms and give them a minute or two to cook before adding the quinoa.
We wanted a thick consistency in our stir fry as we used it to fill spring rolls later (that’s a post for another day), so we added the sauces little by little until this was achieved. We used our vegetables finely chopped for this same reason too.
For those on a low carb or low sugar diet, please note that the sauces tend to be quite high in sugar content, so you may want to omit/substitute some or decrease the amount used. With 3/4 of a cup of quinoa you will have about 4 portions if you’re using this as a side dish, so the amount of sugar in each portion is not so high.
Stir constantly until the quinoa is heated through and the mixture is uniform.