This is a great little lunch dish, so good hot or cold and super healthy too! Theres something about using all one colour veg that I find really pleasing in a dish.
I used broccoli, edamame peas and green peppers because they’re my absolute faves. Tesco have recently started doing edamame peas in little boxes and they’re so handy to throw into something like this. Grab as many green things as you can find, get yourself some hoisin and get cooking!
Hoisin quinoa with broccoli, edamame peas and peppers
- Around 100g quinoa
- ½ head broccoli
- 1 pack edamame beans (150g)
- 1 medium green pepper
- ½ punnet chestnut mushrooms
- 1 egg
- 3-4 spring onions
- 3 tsp soy sauce
- 2 cloves garlic
- ¼ inch piece ginger
- ½ pack hoisin sauce
Wash and cook the quinoa in boiling water according to packet instructions. Drain and set aside once it’s al-dente, or to whatever texture you like it cooking. Meanwhile, mince the garlic and ginger and chop all the vegetables into small chunks and beat the egg.
In a flat frying pan or wok, heat a little oil and then pour in the egg. Coat the pan in the egg so you get a really thin omelette and keep it moving so it doesn’t stick. Pop the omelette to one side.
Next, heat through some oil and the garlic and ginger; then quickly stir fry all vegetables apart from the spring onions. Shred up the little omelette you made earlier.
For the spring onions, instead of stir frying which often causes them to burn, I like to place them in a sieve and pour boiling water over them to wilt them and take the flavour down a notch, without burning or making them greasy.
Once everything is cooked mix together the quinoa, vegetables, omelette pieces and spring onion along with the hoisin sauce and soy. Place into containers or enjoy immediately!