Modified wafuu quinoa

This meal was inspired from a post on the always-fabulous Just Bento blog.

We followed the principles in the original recipe:

First, a cup of quinoa was cooked in our rice cooker (normal rice setting) with a cup of water and a sprinkling of dashi.

While the quinoa was cooking, Yusuke stir fried a selection of veggies in sesame oil and ginger:

  • daikon
  • shitake
  • white onions
  • dried wakame (soaked first)
  • green onions (added very last)

He added the cooked quinoa to the frying pan, and then flavoured everything with soy sauce, dashi, sake, and sea salt.

The truly excellent results were accompanied by asparagus miso soup on the side.

Here are some choice excerpts from the original post:

…Quinoa is one of my grains (as an alternative to rice) for bentos, since it maintains its distinct, poppy texture even when cooled. As it happens, quinoa (written キヌア and pronounced as ki-nu-wa) is getting quite popular in Japan as it seems to be all over the world, and it’s sold at regular supermarkets…

…You could just pack this alone in a bento box, and you’ll get all the major nutrition groups – carbs, protein, a little fat and vegetables, plus fiber – in one go.

…“Wafuu” means “traditional Japanese style” by the way. Quinoa is not at all Japanese, but the flavors in this are.

Advertisements

Comments are closed.

%d bloggers like this: