Another thrifty meatless day and you’ve got to try this. I’m using up a bag of quinoa but I didn’t want to have too much starch in my lunches so I riced a head of cauliflower to lighted this. We had a bowlful of supper and the rest has been packed in the fridge for the rest of the week.
Here’s what I used.
1 head of cauliflower riced
1 onion finely sliced.
1 pepper finely sliced
4 medium carrots, peeled and chopped
1 cup of uncooked quinoa, cooked in 1 litre of vegetable stock.
4 chestnut mushrooms, finely sliced
1 cup of frozen peas
Lazy ginger, Chili and garlic – I bought mine in tubes in Aldi. I gave a hearty squeeze
GF soy sauce
2 tubs of veggie stock pots with 750ml of boiling water.
Here’s how I cooked it.
Cook the quinoa, peas and carrots in stock….until cooked.
Heat a large shallow pan with some added spray oil and gently sauté the onion, pepper and mushroom.
Add the riced cauliflower and stir well, then add the stock, ginger chilli and garlic and stir. Add a lid to the pan and cook for ten minutes.
Combine the cauliflower rice and quinoa and soy sauce to taste.
This reheats really well and you can add sliced plain omelette to make this an egg fried cauliflower rice. It’s also great cold to eat at your desk at work.
It’s utterly delicious and you’ve to try this.
Love Froogs xxxxx