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Quinoa stir-fry with kale chilli and nuts
Nb persons: 2
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| This makes a tasty, quick meal when hot, but it's also good packed into a container and eaten cold at lunchtime. Serves two. | |
| 100g | almonds or cashews |
| 200g | quinoa |
| 5 tbsp | olive oil |
| 2 | onions, peeled, halved and finely sliced |
| 3 | garlic cloves, peeled, halved and finely sliced |
| 1 small | red chilli, seeds and membrane removed, finely sliced |
| 2.5cm piece | fresh ginger, peeled and finely sliced |
| 140g | kale, (or chard), shredded |
| 150ml | vegetable stock |
| Juice and zest of 1 | lemon |
| Salt | |
| freshly ground black pepper | |
| Soy sauce, optional | |
Heat the oven to 180C/350F/gas mark 4. Place the almonds or cashews on a baking sheet and bake until slightly golden and fragrant, stirring once, about six to eight minutes. Leave to cool and chop very roughly.
Cook the quinoa according to the instructions on the packet. While it's cooking, warm three tablespoons of the oil in a large frying pan over a medium heat, then add the onions and fry until softened and beginning to turn golden. Add the garlic, chilli and ginger, and sauté for a couple of minutes. Throw in the kale and stir-fry for a couple of minutes. Add the stock and simmer until the kale is tender and most of the liquid has evaporated. Add the quinoa, remaining oil, lemon zest and juice, and stir to combine. Finally add the nuts, season to taste and serve hot or cold, with a splash of soy sauce, if you like.
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