Thai-Style Fried Quinoa 'Rice' with Salmon
Ingredients
125g tin Good Fish Salmon in Brine
250g quinoa
2 tablespoons coconut oil
1 clove garlic, finely chopped
3 spring onions, sliced
1 carrot, chopped
1/2 cup broccoli florets
1 organic egg
8-10 cherry tomatoes, halved
1 tablespoon soy sauce
1 teaspoon fish sauce
Juice of one lime
1/2 cup coriander
Salt
Extra lime and shallots, for serving
250g quinoa
2 tablespoons coconut oil
1 clove garlic, finely chopped
3 spring onions, sliced
1 carrot, chopped
1/2 cup broccoli florets
1 organic egg
8-10 cherry tomatoes, halved
1 tablespoon soy sauce
1 teaspoon fish sauce
Juice of one lime
1/2 cup coriander
Salt
Extra lime and shallots, for serving
Instructions
- Prepare quinoa according to packet directions and set aside.
- Heat oil in a wok until very hot, add spring onions, garlic, carrot and broccoli and cook, stirring constantly, for about two minutes, until vegetables begin to soften.
- Add the quinoa, egg and tomatoes to wok and cook until the pan is smoking. Add the soy sauce and fish sauce, and cook for a further two minutes.
- Adjust with more sauce if required. Add the lime juice. Transfer to serving bowl and flake salmon onto the quinoa ‘rice’.
- Serve with lime wedges, chopped shallots and freshly chopped coriander.
