I figured I should make something healthy today as I’ve been baking and cooking and eating during this pandemic.
I always have different grains in my pantry and found this tricolor Quinoa we got from Peru the last time we were there. It looks so pretty with all the colors.
When cooking quinoa, always remember to rinse thoroughly before cooking otherwise it tends to taste soapy. This step removes the saponin on the outside of the grains. I usually do this by placing the quinoa in a fine meshed strainer and running my fingers through it under running water. You could also rinse them in a bowl with plenty of water, drain and repeat.
I also wanted some tofu and vegetable main dish so I quickly put this recipe together. It is loosely based off a dish I had in Chinatown in Binondo, Philippines ages ago. That dish had eggplants and ground beef and is a mix of sweet and spicy.
Try this dish and let me know what you think!
*Please note that the word “cup” in any of my electric lunchbox recipe refers to the little itaki cup included with the lunchbox. It holds 40ml.*
2 cups ground beef
2 tablespoons chopped onions
2 handfuls cubed eggplant
2 handfuls cubed tofu
1 1/2 tablespoons oyster sauce
1 tablespoon soysauce
1/2 teaspoon garlic powder
1/4 teaspoon chili pepper flakes(adjust to taste)
1 teaspoon sesame oil
1 tablespoon cornstarch
2 cups water
Green onions, to serve
2 cups quinoa, rinsed very well in a strainer and drained
2 cups broth or water
2 cups water in the base (48 minutes)
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