Quinoa San Choi Bow

I'm no San Choy Bow connoisseur but to me the intermingling flavours of this recipe taste just as authentic as the real thing.  Replacing traditional chicken or pork mince with quinoa makes this vegetarian dish an Asian inspired delight and super healthy at the same time. And the fantastic thing is you won't be hungry five minutes later or have to deal with dodgy chemically-laden additives or be met with idiomatic fortune cookies if you make it yourself.

The wonderful benefits of quinoa include it being high in protein, low in carbohydrate, gluten-free, low GI, and an easy ingredient to digest. When cooking quinoa remember to rinse well and cook for approx 12 mins until all water is dissolved. You can also cook quinoa in stock or with herbs to create a flavoursome base for any meal.

Serves 4

Ingredients

• 8 chilled iceberg lettuce leaves
• 1 cup quinoa cooked
• 2 TBS sesame oil
• 3 TBS wheat free tamari
• 1 TBS apple cider vinegar
• 1 TBS freshly squeezed lemon
• 1/2 cup chopped green beans
• 2 red chillies chopped finely
• 1 celery stick, diced
• 1 red and 1 green capsicum chopped
• 1 large knob of ginger, finely grated
• 3 cloves of garlic, diced
• 1 carrot, diced
• 2 tsps chopped coriander
• 1/4 cup spring onion chopped
• 1 TBS toasted sesame seeds
• 7 drops liquid stevia

Method

• In a  a wok or frying pan heat sesame oil and add bean sprouts, green beans, carrot, capsicum, celery, red onion, chilli, garlic and ginger and stir fry on medium heat until brown
• Add quinoa, apple cider vinegar, wheat free tamari and lemon and season to taste then cook for a further two minutes
• Remove from heat and spoon mixture carefully into waiting lettuce cups
• Garnish with toasted sesame seeds, coriander and spring onions and enjoy