Page 67 - The Australian Womens Weekly Food
P. 67
Weeknight Vegetarian
“Using quinoa instead of rice boosts your
protein intake. Serve with your favourite lettuce
leaves as cups for holding the ‘fried rice’.”
Kathleen Davis, Senior Food Editor, AWW Cookbooks
QUINOA ‘FRIED RICE’ 1 Cook quinoa in a large saucepan CHICKPEA
of boiling water for 12 minutes or
PREP + COOK TIME 35 MINUTES & VEGIE FRITTERS
until tender; drain. Spread quinoa
(PLUS FREEZING) SERVES 4
on an oven tray. Freeze, uncovered, PREP + COOK TIME 40 MINUTES SERVES 4
1 cup (200g) white quinoa for 15 minutes.
400g can chickpeas, drained, rinsed
1 tablespoon vegetable oil 2 Heat 1 teaspoon of the vegetable
¾ cup (110g) wholemeal
4 eggs, beaten lightly oil in a wok over high heat; pour half
self−raising flour
2 teaspoons sesame oil the egg into wok, tilt wok to make
½ cup (125ml) milk
2 cloves garlic, sliced thinly a thin omelette. Cook for 2 minutes
2 eggs
20g piece fresh ginger, or until set. Remove omelette from
1 cup (160g) frozen peas, corn
cut into matchsticks wok; roll tightly, then slice thinly.
& capsicum mix, thawed
1 medium carrot (120g), Repeat with another 1 teaspoon of
2 green onions, sliced thinly
grated coarsely the vegetable oil and remaining egg.
1 small zucchini (90g), grated coarsely
1 small red capsicum (150g), 3 Heat remaining vegetable oil and
1 small carrot (70g), grated coarsely
chopped finely the sesame oil in wok; add garlic,
½ cup (60g) coarsely grated
¾ cup (90g) frozen baby peas ginger, carrot and capsicum; stir−fry
cheddar cheese
4 green onions, sliced thinly for 1 minute or until fragrant. Add the
2 tablespoons coarsely chopped
2 tablespoons kecap manis peas and half the green onion; stir−fry
fresh mint leaves
½ cup loosely packed fresh for 1 minute or until heated through.
vegetable oil, to shallow−fry
coriander leaves 4 Add quinoa and kecap manis;
stir−fry for 1 minute or until heated
1 Blend or process chickpeas until
through. Serve topped with omelette,
chopped coarsely.
coriander and remaining green onion.
2 Sift flour into a medium bowl; add
any husks from wheat to bowl. Make a
well in centre of flour; stir in combined
milk and eggs until smooth. Stir in
chickpeas, pea, corn & capsicum mix,
onion, zucchini, carrot, cheese and
mint; season.
3 Drop ¼−cups of batter, in batches,
into a heated oiled large frying pan
(allow room for mixture to spread).
Cook over medium heat for 3 minutes
each side or until fritters are browned
lightly and cooked through.
SERVING SUGGESTION
Serve with tomato chutney and
mixed salad leaves.
AWW FOOD • ISSUE THIRTY FIVE 67
