I have forever struggled with making quinoa and little did I know it can be made in a rice cooker! 🙂 Yay!
I basically made all the things I like and felt would go well together. This is a perfect packed lunch recipe. Colourful and yummy! So let me tell you what’s in it and how to make it.
1 cup Quinoa
4 Cloves of Garlic
1 Red Onion
2 Sweet Potatoes
3 Chopped peppers (various colours)
1/4 Cup of Edamame Beans
2 handfuls of Curly Kale
2 Hardboiled Eggs
1. Add 1 cup of Quinoa to rice cooker and top with 2 cups of water and place on cook setting.
2. Chop sweet potatoes, red onion and 2 cloves of garlic. Place sweet potatoes, half red onion and garlic on oven tray ad dribble with Olive oil. Put it in the oven (200 degrees C, Fan) and cook for 20 – 25 minutes depending on how well done you like your sweet potatoes.
3.Wash kale and chop last 2 cloves of garlic. Heat 1tsp of olive oil in a pan and flash fry kale, garlic and remaining half of the red onion.
4.Boil 2 eggs for about 5-6 minutes to ensure the yolk is hard unless you would like it runny in that case cook as you wish.
5.Chop your peppers into thin slices. Once everything is cooked and ready to go add to a large salad bowl, sprinkle a little olive oil and season. Mix well to make sure every mouthful has lots of flavour and ingredients.
Originally posted 2017-06-30 11:22:25.