Malaysian Quinoa (Vegetarian)

Malaysian Quinoa (Vegetarian)

12
ABBYJB 0

"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!"
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Ingredients

30 m servings 339 cals
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Original recipe yields 2 servings

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Nutrition

  • Calories:
  • 339 kcal
  • 17%
  • Fat:
  • 9.2 g
  • 14%
  • Carbs:
  • 37.3g
  • 12%
  • Protein:
  • 31 g
  • 62%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 520 mg
  • 21%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. 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.

Reviews

12
  1. 12 Ratings

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Most helpful positive review

I thought this was great. It was super easy, fast and tasted good too. I made a few changes to the sauce though. Doubling the coconut milk (I didn't have coconut cream) and peanut butter, re...

Most helpful critical review

I doubled the peanut butter and used coconut milk, as many others did. Although I love peanut butter, that was really all that I could taste from the end product. The texture was also creamier...

I thought this was great. It was super easy, fast and tasted good too. I made a few changes to the sauce though. Doubling the coconut milk (I didn't have coconut cream) and peanut butter, re...

This was great both with tofu, seitan & chicken. I used regular coconut milk instead of the cream of coconut. With the sweetened peanut butter the dressing turned out fine. Very tasty. If you ad...

This was fantastic. I didn't have soy chunks on hand, so we used Quorn tenders instead. Since they didn't need to be rehydrated, I simply cooked them in a pan separate from the sauce and blen...

I doubled the peanut butter and used coconut milk, as many others did. Although I love peanut butter, that was really all that I could taste from the end product. The texture was also creamier...

I was really excited to try this, as I cook this kind of recipe a lot, and love asian food. However, this was just not good, in my opinion. In an attempt to improve it, I added sesame oil, more ...

To quote from a previous reviewer: "I doubled the peanut butter and added extra chiles but the end result was disappointing. Like another reviwer (sic), the only taste that really came through w...

I just made this and I liked it for the most part but did make a few changes. I added more sauce like suggested in previous reviews but it might have been okay with what's written. I also adde...

YUMMY. Doubled the peanut butter as others suggested, used coconut milk and Serrano pepper. Used tempeh for the soy chunks. Added 1/4c golden raisins to the sauce as an afterthought. I inhaled...

I found this to be very dry (even after adding a good bit more water), and the cooking time seems off. The flavors didn't do it for me, and I love Southeast Asian food.