Malaysian Quinoa (Vegetarian) recipe

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Ingredients

1 ½ cups water, divided
½ cup dried soy chunks (textured vegetable protein)
1 tablespoon peanut butter
1 tablespoon canned cream of coconut
½ bird's eye chile, seeded and minced
½ green onion, diced
1 teaspoon chopped cilantro
½ cup uncooked quinoa
salt and pepper to taste

Nutrition Info

334.1 calories
carbohydrate: 36.3 g
cholesterol: : -
fat: 9.2 g
fiber: 5.2 g
protein: 30.8 g
saturatedFat: 2.7 g
servingSize: -
sodium: 325.1 mg
sugar: 5.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Boil 1/2 cup water, and pour into a bowl. Mix in soy chunks. Blend in peanut butter, cream of coconut, chile, green onion, and cilantro. Keep warm while the quinoa cooks.

  2. Bring quinoa and remaining 1 cup water to a boil in a pot. Reduce heat to low, cover, and simmer 15 minutes, until quinoa is fluffy. Stir in the soy chunks and peanut butter sauce, and season with salt and pepper to serve.

Recipe Yield

2 serving

Recipe Note

Quinoa and soya chunks with satay sauce. You can vary how much water you use in the sauce depending on how wet or dry you like it. This is a great recipe for vegetarians who want a quick, tasty meal but have no fresh produce in the fridge!

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