Quinoa (pronounced ‘keen-wah’) is not something that’s commonly served in restaurants here in Singapore and most probably many families might not even hear of or know much about it.
Quinoa is a type of grain but it’s a protein (not carb) and it’s wheat-free so it’s very suitable for people on gluten-free or low-carb diets. It’s considered one of the world’s healthiest superfoods as it is a natural food source that gives you all the necessary amino acids that your body requires to function. It is high in fibre, iron, magnesium, riboflavin, manganese, vitamin B and it is low in GI which makes you feel fuller for longer hence great for weight management. It also helps keep cholesterol and blood pressure levels in check.
I get my supply of quinoa from the same Qoo10 supplier whom I buy chia seeds from. Just click on the image below to visit their store if you’re interested to order some to try.
Note I’m not affiliated with them so please contact the seller directly if you have questions.
Taste wise, I would say quinoa is a cross between white wheat (大麦 – like our local bubur terigu dessert) and brown rice. It is a little nutty and has a slight crunch. I use it just like how I would with rice so this recipe may be called a fried rice but there’s actually no rice in it as I’ve cooked the quinoa like how I would a standard fried rice.
Quinoa Fried Rice
Ingredients (serves 2)
100g quinoa, rinsed
200g salmon fillet
3 stalks spring onion, finely chopped
1 egg, lightly beaten
1 tbsp light soy sauce
dash of fish sauce
1 tsp sunflower oil
1. Combine quinoa and water in a saucepan. Bring to a boil then reduce heat to simmer for about 15 minutes till quinoa is cooked. Fluff up the quinoa with a fork and set aside.
2. Heat oil in pan and pan-fry salmon fillet till golden brown and crispy on the outside. Use the spatula to flake the salmon into smaller bits.
3. Push the salmon to one side of the pan and pour the beaten egg on the other side. Scramble quickly till cooked then combine with the salmon.
4. Add quinoa and stir fry thoroughly. Season with light soy sauce and fish sauce.
5. Stir in spring onions and serve while hot.