This is one of those recipes I came across in my “Healthy Every Day” – Pete Evans cookbook.
I think I might try this on the weekend….it has that takeaway feel whilst being fresh, full of veggies & flavour.
And I think even the kids will like this one!
Ingredients
- 80g quinoa
- 1Tbls cocnout oil
- 500g organic chicken mince (or any other meat)
- 80ml Lime juice
- 2Tbls Fish sauce
- 1 garlic clove chopped
- 1 chilli sliced
- 1/2 red onion finely diced
- 1 handful Thai basil leaves torn
- 1 handful coriander leaves torn
- 1 handful Vietnamese mint leaves torn
- 1 handful mint leaves torn
- 6 spring onions finely sliced
- 1 Lebanese cucumber finely diced
- 120g green beans finely diced
- Himalayan Pink salt & ground black pepper
- 8 red cabbage leaves
Method
- Heat wok over medium-high heat & add the quinoa – cook whilst constantly shaking the wok for 2-3 minutes. Remove from heat when toasted & golden, & spread over a tray to cool down.
- Wipe wok clean & put back onot medium-high heat. Add coconut oil & chicken mince & stirfy for 2-3 minutes until cooked & crumbly.
- Stir in lime juice, fish sauce, garlic, chilli & onion, then remove & allow to cool.
- When you’re ready to serve, add the herbs, spring onions, cucumber, green beans & toasted quinoa & mix well to combine.
- Taste & adjust the seasoning as needed. Spoon into red cabbage leave & enjoy!!
Serves 4-6
A yummy recipe….from Pete Evans – the kids will LOVE it!!!
