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Malaysian Quinoa (Vegetarian)

Malaysian Quinoa (Vegetarian)

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
ABBYJB

ABBYJB

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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Ingredients {{adjustedServings}} servings

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Nutrition

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  • Calories:
  • 339 kcal
  • 17%
  • Fat:
  • 9.2 g
  • 14%
  • Carbs:
  • 37.3g
  • 12%
  • Protein:
  • 31 g
  • 62%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 520 mg
  • 21%

Based on a 2,000 calorie diet

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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.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

EA
21

EA

6/20/2007

I thought this was great. It was super easy, fast and tasted good too. I made a few changes to the sauce though. Doubling the coconut milk (I didn't have coconut cream) and peanut butter, really made the dish more saucy rather than dry. I also added lemon juice and just used a serrano pepper.

Nicaragua Chef
13

Nicaragua Chef

1/22/2008

This was great both with tofu, seitan & chicken. I used regular coconut milk instead of the cream of coconut. With the sweetened peanut butter the dressing turned out fine. Very tasty. If you add a lot of veggies to this (and make a little more dressing to cover them) this recipe shines!

JAGUARMEL
12

JAGUARMEL

2/18/2007

This was fantastic. I didn't have soy chunks on hand, so we used Quorn tenders instead. Since they didn't need to be rehydrated, I simply cooked them in a pan separate from the sauce and blended them together before adding to the quinoa. I also just added a tiny bit of water to the sauce rather than the 1/2 cup the recipe called for- I wasn't sure how much water would have been left after the soy had been rehydrated, so I just guessed- maybe 2 or 3 Tbs. I then doubled the amount of the sauce since the previous reviewer had said it was dry. This made a perfect amount and was really delicious, though I think next time I'll add a little more peanut butter. It also only really made enough for my boyfriend and I, so next time I'll definitely double the recipe as we easily could have eaten more and we both LOVED it. Very nice flavor, and I love getting new recipes for quinoa!

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