ASIAN STIR FRY

Ingredients

• 100 g Quinoa, uncooked
• 1 pcs Red onion, peeled, chopped
• 1 1/2 clove Garlic cloves, minced
• 1/2 tsp Coriander seeds, ground
• 3 tbsp Light soy sauce, gluten free
• 1 pcs Red bell pepper, finely sliced
• 1 pcs Zucchini, cut into pieces
• 80 g Green beans, trimmed
• 2 tbsp Sesame seeds
• 2 pcs Lime, juiced, zested
• 1 pinch Sea salt flakes
• 1/2 tbsp Rice vinegar
• 120 ml Coriander leaves, fresh, chopped

Method

1. Cook the quinoa according to the packet instructions and leave to cool.
2. In a large frying pan or wok, pour in 2 tbs water, add in the onion, 1/2 of the minced garlic, all of the ginger, ground coriander and 2 tbs of soy sauce and lightly fry on a medium-high heat for 2 mins, then add in 3 tbsp water. Leave to fry for 1 min more, add the pepper and stir fry for another 2 mins.
3. Now add 4 tbsp water then after 2 mins, add the green beans and 100ml water.
4. After another 2 mins, add the courgette, 100ml water and leave to cook for 3 mins, then take off the heat.
5. Make the dressing by squeezing the 2 limes and adding the zest into a jug. Add in the remainder minced garlic, a pinch of salt, rice vinegar and 1 tbs soy sauce and whisk until smooth. Once this is ready mix the quinoa into the veg, add the dressing and stir it all in together. Serve and sprinkle on the sesame seeds and top with coriander.
6. Enjoy!