San Choy Bow

Enjoy this zesty version of a popular Asian dish, jam-packed with superfoods, provided by Dr Libby (PhD).

Method

Ingredients

1 tablespoon macadamia nut oil  

½ cup mushrooms, stemmed and chopped  

2 medium red chilis, seeded and finely chopped  

1 tablespoon fresh ginger, peeled and grated  

3 kaffir lime leaves, finely sliced  

3 tablespoons tamari  

2 tablespoons maple syrup  

2 tablespoons sesame oil  

¼ cup filtered water  

1 ½ cups white quinoa, cooked  

1 cup cooked chickpeas  

¼ cup fresh coriander, chopped  

Juice of ½ lime  

Iceberg lettuce cups  

Raw macadamia nuts for garnish, optional

  1. Heat the macadamia oil in a wok or skillet over medium heat. Do not let the oil smoke.  
  2. Stir-fry the mushrooms, chili, ginger, and kaffir leaves until the fragrance develops, about 2 minutes.  
  3. Stir in the tamari, maple syrup, sesame oil, and about ¼ cup of filtered water.  
  4. Add the cooked quinoa and the chickpeas and keep stirring.  
  5. Finish with the fresh coriander and lime juice. Spoon the vegetable mixture into each of the lettuce cups and garnish with chopped macadamia nuts, if desired.

Serves 2-3 | 35 minutes

Nutritional Information

The combination of quinoa and chickpeas provides an excellent source of protein and dietary fibre as well as an array of nutrients. The protein and the fibre will keep you fuller for longer and the minerals are crucial for muscular function.

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