Gluten free : Dairy Free : Vegan
Serves 2
2 teaspoons coconut oil
4 cloves garlic, peeled and sliced
400g carrot, grated
1 1/2 cups cooked quinoa
1/4 cup water
1 tablespoon sesame oil
3 tablespoons tamari or gluten free soy sauce
4 asian shallots, finely chopped
1/4-1/2 bunch coriander, leaves and stalks finely chopped
Crushed peanuts to serve, optional
Lettuce leaves – ice berg preferably, to serve
Heat coconut oil in a large frypan or wok, and sliced garlic and saute for 30sec then add carrot and quinoa and cook for 4 minutes, add water, sesame oil and tamari and cook a further 4 minutes, finally add chopped shallots and coriander and cook 3 minutes. Serve hot with lettuce leaves, extra chilli and peanuts if desired.