Stir Fried Quinoa with Fragrant Oriental Vegetables

Mr Chef - Paul Wilson, Serves 4



100g of Mount Zero Organic quinoa

50ml sesame oil 

6 cloves garlic, finely sliced

½ bulb ginger finely minced  

4 sticks celery 

1 bunch spring onion 

2 green chillies

1 bunch of broccolini or 1 broccoli stem and florets

1 tbsp of sesame seeds 

1 bunch chopped coriander 

150g diced bacon or prawn meat 

Vegetable oil

Aromatic stir fry dressing 

50ml sherry or cider vinegar 

2 tbsp honey 

Zest and juice of 1 lemon 

Zest and juice of 1 lime 

Zest and juice of 1 orange 

100ml soy sauce 

25g tamarind paste 

100ml hoi sin sauce 

2 tbsp Lee Hong (garlic and chilli soybean paste) 

75ml sesame oil



  1. Cook quinoa in seasoned water for 20 minutes or until tender, and drain off any excess water. In the meantime, prepare all the vegetables.

  2. For the dressing, combine vinegar and honey. Bring to the boil, then add soy, all the citrus juice and zests, tamarind paste, garlic and chilli paste, and hoi sin sauce. Bring to the boil and reduce by half. Check seasoning then add sesame oil. 

  3. Heat a wide pan on medium heat. Add a splash of vegetable and sesame oils, then add the garlic and ginger. Cook until fragrant, then add the broccoli, celery, spring onions, prawns or bacon, sesame seeds, chilli and coriander. Stir fry until cooked.

  4. To serve, add half the dressing to the vegetables and stir in the cooked quinoa. Taste and adjust seasoning, and moisten with more dressing. Garnish with slices of spring onion and coriander.

NB: Add as many varieties of vegetables as you like. Bacon and prawns can be swapped for tofu or tempeh.