Don’t be intimidated by the long name. It may sound complicated, but actually the length of the name is due to the fact that it’s a personal recipe of mine and I have no better name for it than mentioning pretty much all the ingredients.
It’s better this way, because when I affectionately nickname my concoctions I end up with “appetizing” stuff, like calling Basmati rice with vegan mince and champignons “dog food with rice and shrooms”. 🙂 But since this dish bears resemblance with something fit for human consumption like couscous rather than dog food, I think – or at least hope – to find a more…milder nickname.
I actually got the idea for this recipe while trying to eat tabouleh, and failed. While I do like couscous and vegetables, I’m not very friendly with mint (unless it’s toothpaste, chewing gum or lemonade).
But to get to the point, these are the ingredients:
Please disregard the amaranth in the picture above. I was planning to add some, but I changed my mind because there was already a mix of 3 grains.
- 150g quinoa mix
- 8-10 Roma tomatoes (or cherry tomatoes if you prefer)
- 1/2 medium red bell pepper
- 30g oven-roasted peanuts
- 1 tsp olive oil or other vegetable oil
- your favorite herb mix, to taste
- salt to taste
Prepare the quinoa as per the instructions on the box, or with your favorite method. I used a pre-made mix that I boiled for 10 minutes in slightly salted water. Drain thoroughly.
Preheat 1 teaspoon of olive oil in a wok.
Cut the tomatoes and the bell pepper in small pieces, add salt to taste and stir-fry them for 2-3 minutes until they start to soften.
Add the peanuts and stir-fry for another 1-2 minutes. I like to use whole peanuts, but you can first crush or cut them into smaller pieces.
Add the drained quinoa in the wok with the vegetables and stir-fry for 1 minute.
Season with herb mix.
Serve hot. 🙂
You can build on this recipe very easily. For example you can add cucumber to the stir-fry.
You can use your own quinoa mix (I used a pre-made quinoa-millet-buckwheat mix).
Use your own store-bought or homemade herbs mix. I used a store-bought one that contains parsley, cress, chives, sorrel, basil and dill. Coriander would also work well.