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Malaysian Quinoa (Vegetarian)

By: ABBYJB

"Quinoa and soya chunks with satay sauce. You can vary how much water you use in the sauce depending on how wet or dry you like it. This is a great recipe for vegetarians who want a quick, tasty meal but have no fresh produce in the fridge!"

Rate/Review | Read Reviews (11)

What to Drink?
	Riesling
	Kamikaze
	Beer
	Special Lemonade

Prep Time:
15 Min

Cook Time:
15 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 2 serving

Ingredients

1 1/2 cups water, divided
1/2 cup dried soy chunks (textured vegetable protein)
1 tablespoon peanut butter
1 tablespoon canned cream of coconut
1/2 bird's eye chile, seeded and minced
1/2 green onion, diced
1 teaspoon chopped cilantro
1/2 cup uncooked quinoa
salt and pepper to taste

Directions

Boil 1/2 cup water, and pour into a bowl. Mix in soy chunks. Blend in peanut butter, cream of coconut, chile, green onion, and cilantro. Keep warm while the quinoa cooks.
Bring quinoa and remaining 1 cup water to a boil in a pot. Reduce heat to low, cover, and simmer 15 minutes, until quinoa is fluffy. Stir in the soy chunks and peanut butter sauce, and season with salt and pepper to serve.