John Myers
Ingredients for 2 servings:
- ½ head of Chinese cabbage
- 200 g mushrooms
- 1 cup quinoa, colored
- 1 tbsp soy sauce
- Vegetable stock powder
- Salt
- pepper
- turmeric
- 2 tbsp peanuts, salted
- Fat for frying, e.g., ghee
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes
Since I used leftovers, the quantities are approximate.
Cook the quinoa according to the package instructions; I use soup seasoning/vegetable broth instead of salt. Slice or quarter the mushrooms, depending on their size, and fry them in a little fat (I used butter/ghee, but any good oil is just as good). Add the finely sliced Chinese cabbage and sauté until lightly browned. Then deglaze with a little water and soy sauce and simmer for a few minutes, until the cabbage reaches the desired firmness. Season with salt, pepper, and turmeric. Stir in the cooked quinoa and let it simmer for another 3-4 minutes. If using cold quinoa, let it simmer for 4-6 minutes to ensure it’s properly heated. Arrange everything on a plate and sprinkle with the peanuts.
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