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Peppered Quinoa

WithAaron Brunet


This is the sort of meal I love to make from leftovers. In this case black pepper is the unashamed star, giving a rich warmth that lingers nicely for a while after you finish eating. The quinoa adds body without being too heavy, but you could happily use leftover rice instead.


Serves: 2        Prep time: 5 min                     Cook time: 10 min


Ingredient list:

1 tablespoon peanut oil

1 tablespoon cracked black pepper (or a little less if you find it too intense)

2 cloves garlic - finely chopped

1/2 cup frozen sweetcorn kernels, thawed

1/2 cup frozen peas, thawed

1 teaspoon white balsamic vinegar

1 cup of whatever leftover protein you have, thinly sliced (cooked beef; lamb; chicken, pork, tofu)

1/2 teaspoon salt

1 cup cooked quinoa (or rice)

1/4 cup crushed roasted peanuts

1 or 2 spring onions, thinly sliced

1/4 cup fried / toasted cashews

2 eggs, poached



To make 3 cups of cooked quinoa, simply place 1 cup of quinoa into a pot with 2 cups of water and 1/2 a teaspoon of salt. Bring to a boil then turn down very low and simmer, covered, for 20 minutes.

Heat a heavy bottomed pan on high heat. Add the peanut oil and black pepper and let it sizzle for 15 seconds to bring out the flavour. Add the sweetcorn and peas, stirring around for a couple of minutes to lightly brown them. Splash in the white balsamic to deglaze the pan slightly then stir in the leftover meat (or tofu), garlic and salt, cooking for another 2 minutes to reheat thoroughly. Lastly stir in the cooked quinoa and crushed peanuts, cooking till piping hot.

Serve in a bowl and sprinkle with cashews and spring onions, then top with a poached egg.