How To Make Quinoa Nasi Goreng
PREP TIME: 20 MINUTES
Guy is part of the SurfAid event being held at The Bucket List in Bondi on March 11, 2015. SurfAid is a non-profit organisation started in 2000 by a concerned bunch of surfers who were struck by the needless suffering and preventable death in the Mentawai Islands.
This dish brings back memories of surfing through Indonesia, so we thought it was the perfect recipe to pay tribute to the great work that SurfAid do, and the unreal Bucket List event that were thrilled to be a part of. Yeew!
You can’t say that you’re surprised that we took a traditional dish and threw quinoa in it, can you? Putting a healthy slant on tasty dishes is one of our favourite ways to have fun in the kitchen. Our twist on a traditional Nasi Goreng uses coconut oil instead of polyunsaturated vegetable oils and high protein quinoa instead of white rice.
- 1 tablespoon coconut oil
- 1/2 bunch spring onions chopped
- 2 garlic cloves finely chopped
- 2 small red chillis finely chopped
- 4 shallots chopped
- 200 g chicken coarsely chopped.
- 3 prawns cleaned and diced
- 2 cups cooked quinoa
- 1/3 teaspoon shrimp paste
- 1 tablespoon kecap manis
- 1 cucumber diced
- 2 tomatoes diced
- 2 fried eggs
- Heat coconut oil in a large frying pan over medium-high heat. Add onions, garlic, chilli and shallots. Cook stirring for 1-2 minutes or until fragrant.
Add chicken and prawns. Cook stirring for about 2 minutes to seal. Add shrimp paste, quinoa and kecap manis. Cooking stirring until chicken is cooked through.
- Stir through cucumber and tomatoes.
- Serve with a fried egg on top.
- 25cm pan with lid
- Chopping board
- Camp suitcase stove
*We were not paid to feature Infiniti in this video. We were invited to a 4×4 driving day to test drive the vehicle. The inclusion into this video was our choice.
Bondi Harvest recipes use a conventional fan oven, measuring at Degrees Celsius °C.
Bondi Harvest recipe measurements use the Metric system.
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