1 cup of quinoa per person
200g Bean Sprouts
1 inch of ginger root, finely chopped
½ tsp black mustard seeds
2 carrots, cut into batons
2 Boy Choi
1 tin of water chestnuts
How to make stir fried and quinoa with tahini sauce
1. Rinse the quinoa and cook in 2-3 times the amount of water with the lid on until all the water is absorbed.
2. Sweat the mustard seeds and ginger in olive oil for a few minutes, then add the chopped vegetables with some tamari and water if necessary to stop burning. Cook for a few minutes (putting a lid on the pan creates a nice steaming effect). Add puy lentils for the last 2 minutes of cooking.
3. Make the tahini sauce by mixing tahini, lemon juice and tamari and then adding water until the desired consistency is reached. Freshly chopped coriander can be added if desired.
4. Serve the vegetables on top of the quinoa and pour on tahini sauce.