Quinoa Nasi Goreng

Quinoa Nasi Goreng

Blood Sugar: 3Servings: 4Preparation Time: 30minMeal Category: Lunch
Micronutrients:Vitamin AOmega 3Folate

Macronutrients per 100g

Energy
109kcal
Sugar
1g
Fat
5g
Fiber
1g
Sat fat
1g
Protein
11g
Carbs
5g
Sodium
65mg

Ingredients

200g / 7.05oz rinsed Quinoa, 2 tbsp Extra virgin olive oil, 8 quartered Button mushrooms, 10 quartered Cherry tomatoes, 80g / 2.82oz grated Carrot, 50g / 1.76oz finely shredded Kale leaves, 100g / 3.53oz Baby spinach, 1 tbsp chopped Flat-leaf parsley leaves, 1 tbsp chopped Mint leaves, 370g / 13.05oz drained Tuna, 4 large Eggs

Preparation

1. Put 200g / 7.05oz rinsed Quinoa in a small saucepan with 375ml / 12.68fl oz water and bring to the boil. Reduce the heat, cover, and cook for 12 minutes or until water has evaporated and Quinoa is light and fluffy. Turn off the heat and stand, covered, for 5 minutes. Fluff with a fork. 2. Heat 1 tbsp Extra virgin olive oil in a large frying pan over medium heat. Sauté 8 quartered Button mushrooms, 10 quartered Cherry tomatoes, 80g / 2.82oz grated Carrot, and 50g / 1.76oz finely shredded Kale leaves until soft. 3. Stir in the cooked Quinoa. Add 100g / 3.53oz Baby spinach, 1 tbsp chopped Flat-leaf parsley leaves, and 370g / 13.05oz drained Tuna. Stir until everything is well combined and heated through. Remove from heat and keep warm. 4. Heat remaining 1 tbsp Extra virgin olive oil in a frying pan and gently fry 4 large Eggs until done to your liking. 5. Divide Quinoa mixture among 4 serving bowls, top each with a fried Egg, and serve with a little Hot chilli sauce and Lemon wedges if desired.

Micronutrients % of RDI

Iron
1% of RDI
Magnesium
34% of RDI
Vitamin C
5% of RDI
Omega 3
91% of RDI
Vitamin A
13% of RDI
Calcium
40% of RDI
Folate
40% of RDI

Good to know

This is a great go-to lunch or dinner recipe to use up leftovers. Optional ingredients include hot chili sauce and lemon wedges.

How to Prepare

1. Put 200g / 7.05oz rinsed Quinoa in a small saucepan with 375ml / 12.68fl oz water and bring to the boil. Reduce the heat, cover, and cook for 12 minutes or until water has evaporated and Quinoa is light and fluffy. Turn off the heat and stand, covered, for 5 minutes. Fluff with a fork. 2. Heat 1 tbsp Extra virgin olive oil in a large frying pan over medium heat. Sauté 8 quartered Button mushrooms, 10 quartered Cherry tomatoes, 80g / 2.82oz grated Carrot, and 50g / 1.76oz finely shredded Kale leaves until soft. 3. Stir in the cooked Quinoa. Add 100g / 3.53oz Baby spinach, 1 tbsp chopped Flat-leaf parsley leaves, and 370g / 13.05oz drained Tuna. Stir until everything is well combined and heated through. Remove from heat and keep warm. 4. Heat remaining 1 tbsp Extra virgin olive oil in a frying pan and gently fry 4 large Eggs until done to your liking. 5. Divide Quinoa mixture among 4 serving bowls, top each with a fried Egg, and serve with a little Hot chilli sauce and Lemon wedges if desired.

Good to Know

This is a great go-to lunch or dinner recipe to use up leftovers. Optional ingredients include hot chili sauce and lemon wedges.

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