This is an easy dish to prepare, which can also be made with just one type of quinoa - whatever type you can find locally.
- 1¹⁄₃ cups (250 g) cooked white quinoa
- 1¹⁄₃ cups (250 g) cooked red quinoa
- 1¹⁄₃ cups (250g) cooked black quinoa
- 3 tbsp vegetable oil
- 6 eggs, beaten
- 5 mm piece fresh ginger, peeled and chopped
- 1 clove garlic, chopped
- 80 g asparagus, chopped
- 80 g broccoli, chopped
- ½ red or green bell pepper, seeded, membrane removed, and diced
- pinch of granulated sugar
- 2 scallions (spring onions), green part only, chopped
- ½ tsp sesame oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Put the white, red, and black quinoa together in a bowl and mix together well. Set aside.
Heat 2 tablespoons of vegetable oil in a large skillet or wok, add the beaten eggs and cook for 2 minutes. Flip over and cook for 2 minutes on the other side. Once cooked, remove the omelette from the pan, chop into pieces and set aside.
Wipe the pan clean with paper towels and add 1 tablespoon of vegetable oil. Add the chopped ginger and garlic and cook, stirring, for a few seconds, then add the asparagus, broccoli, and bell pepper and stir-fry for another 2–3 minutes.
Add the quinoa, omelette pieces and sugar, season with salt, and stir-fry for 1 minute. Add the chopped scallion (spring onion) and sesame oil and mix together thoroughly. Spoon onto a platter and serve.
Recipe and image from Peru: The Cookbook by Gastón Acurio (Phaidon, $59.95, hbk). View our Readable Feasts review and more recipes from the book here.