Bean sprouts has a crunchy and nutty flavor. They are rich in vitamins, minerals, amino acids, protein and phytochemicals. Usually I add these sprouts in salads which give a nice crunchy taste. But due to the recent outbreaks of salmonella, or Escherichia coli I started cooking them in high heat so it will at least kill the bacteria to some extent.
- ¾ cup Quinoa
- 1 ¼ cups water
- About 2 teaspoons canola oil
- ½ lb mixed vegetables (such as bell pepper, mushroom, squash etc)
- About ½ inch piece of ginger
- 1 small red onion
- 1 cup mixed bean sprout
- Few cashew nuts (optional)
- ½ teaspoon chili paste
- 1 teaspoon crushed pepper
- Salt to taste
- Roast quinoa on low flame for a couple of minutes or until fragrant (make sure not to burn it or turn brown)
- Add water and salt and bring to a rolling boil. (When adding water to the roasted quinoa, it might splatter since the pan is quite hot).
- Reduce flame and cook until all the water is absorbed. When quinoa is cooked you will see a tiny tail coming out of the grain. (See my image for recipe quinoa with vegetables). Let cool
- Chop ginger into very small pieces (you can also grind and crush them)
- Chop bell pepper, squash, and mushrooms into thick sliced.
- Add oil to a skillet and add ginger and fry for about a minute.
- Add red onion and sauté until lightly transparent.
- Now add the rest of the vegetables and sprouted beans and stir fry on medium to high flame for about 5 minutes
- Reduce flame and add chili paste, crushed pepper and mix well and cook for another minute
- Transfer cooked quinoa to the skillet and mix well.
- Season with salt.
- Roast cashew nuts and sprinkle on the top and mix into the quinoa.
- Serves about 2
Note: you can use any vegetables you want for this dish. For example snow peas or sugar snap peas can be another option (I did not have those). If you are non vegetarian, you may want to try a bit of fried shrimp on the top.