Malaysian Quinoa (Vegetarian)

How to cook Malaysian Quinoa (Vegetarian)

Ingredients: 1 1/2 cups adulterate, divided 1/2 cup dried soy chunks (textured vegetable protein) 1 tablespoon peanut butter 1 tablespoon canned cream of coconut 1/2 bird’s eye chile, seeded and minced 1/2 green onion, diced 1 teaspoon chopped cilantro 1/2 cup uncooked quinoa salt and pepper to judgement

Directions: Bubble 1/2 cup the highest, and pour into a basin. Mix in soy chunks. Blend in peanut butter, cream of coconut, chile, green onion, and cilantro. Keep warm while the quinoa cooks. Bring quinoa and left over 1 cup water to a boil in a cauldron. Reduce heat to dirty, layer, and cool it 15 minutes, until quinoa is insubstantial. Stir in the soy chunks and peanut butter impertinence, and season with salt and pepper to do one’s part.


Servings Per Programme: 2

Amount Per Serving

Calories: 326

Total Fat: 9.3g Cholesterol: 0mg Sodium: 534mg Total Carbs: 35.1g Dietary Fiber: 5g Protein: 30.8g

Prepare time:15 Min

Cook time:15 Min

Ready in:30 Min

Serving after:2 peoples

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