Follow us



Health Recipes 4: Quinoa stir fry wrap
- Uma Pushpanathan

July 26, 2016

Serves: 2
Per Serving: 500kj
Cooking and Preparation Time: 30 minutes

Ingredients
1/2 cup quinoa
1 1/4 cup water
4 tbsp cooking oil
1 egg
4 shallots - pounded coarse
1 garlic - pounded coarse
2 bird eye chillies - pounded coarse
1/4 cup carrot - diced
1/4 cup french beans - diced
1/4 cup cabbage - cut fine
10 leaves Baby Romaine - remove each leaf individually, wash and set it aside to drain

Optional: prawns and diced chicken fillet

Garnish:
Crispy shallots
Spring onions - chopped fine

Method:
  1. In a pot add in the quinoa and water and cook like you would cook rice.
  2. When quinoa is cooked, fluff it and set it aside.
  3. Heat 1 tablespoon oil in a skillet over medium heat.
  4. Whisk both the eggs in a bowl.
  5. When oil is hot, spoon half the egg mixture into the skillet and spread it like a crepe.
  6. Cover the crepe; it will cook in less than a minute.
  7. Remove from skillet and set it aside and continue in the same manner with the rest of the mixture.
  8. Stack the egg crepes one on top of the other, roll it into a tight roll, cut it finely and it will look like thin ribbons. Set it aside.
  9. When oil is hot, add in the pounded shallots, garlic and bird's eye chillies.
  10. Stir fry occasionally till the mixture changes colour, which will take about 3 to 5 minutes.
  11. Add in the carrots and keep stirring the mixture, cook covered for up to two minutes.
  12. Remove cover and add in the French beans and cabbage and stir fry the mixture.
  13. When vegetable mixture is all well mixed and heated through add in the cooked quinoa.
  14. Continue stir frying and season with salt.
  15. When ready to serve, take each lettuce leaf individually and scoop the quinoa mixture into the leaf, top it with the egg ribbons, onion crisps and spring onions.
  16. Set in a large platter and serve.

Notes:
* If you want to add in the chicken and prawns, add in just after step no 11
** If you do not want to eat it as a wrap, you can eat it is as a Fried Rice instead with the same garnish

Recipe from the kitchen of Uma Pushpanathan



Uma Pushpanathan is a global gourmand and arts enthusiast. Based in Kuala Lumpur, Malaysia, Uma fuses her South and South East Asian heritage into noteworthy efforts in the field of arts, philanthropy, old age issues and food. A renowned cook and hostess, Uma's kitchen is a reflection of her voracious mind and inherent curiosity about world culture through cuisine.









Post your comments
Unless you wish to remain anonymous, please provide your name and email id when you use the Anonymous profile in the blog to post a comment. All appropriate comments posted with name & email id in the blog will also be featured in the site.