Also known as Chahan, Quinoa Yakimeshi is a gluten-free, protein and fibre rich take on the traditional Japanese fried rice dish. This recipe, while different, is savory, delicious and satiating.
- Serves: 4 people
- Preparation time: 10 min
- Cooking time: 35 min
2 cups white quinoa
250g white mushrooms, sliced*
3 stalks green onions, finely chopped
1 medium red pepper, diced
Salt and pepper to taste
4 tbsp light soy sauce
1 tsp Sunflower oil (or other vegetable oils)
Sesame oil to taste
White and black sesame seeds (garnish)
*You can swap out for shiitake or portobello mushrooms.
Wash and drain the quinoa with water at least 3 times to remove its natural bitterness. In a heated pan or wok, add the quinoa for 30 seconds to allow the moisture to evaporate a little.
Add 3 cups of tap water to the pot. When the quinoa begins to boil, lower the fire and cook on low heat for 15-20 minutes or until there is almost no water left and the quinoa grains have sprouted. Set aside to cool.
Heat the oil in a pan and add in the diced onions, mushrooms, and peppers. Add in 2 tbsp light soy sauce, salt, and pepper to taste and stir fry over medium heat.
When the veggies start browning, add in dry quinoa 1/2 cup at a time, stirring and folding in the vegetables. Add 2 tbsp more soy sauce and salt to taste. Stir and cook evenly for 1-2 minutes.
Serve with sesame seeds, a drizzle of soy sauce, and sesame oil. Itadakimasu!