- 1 cup quinoa rinse three times
- 1 and 1/2 cups cold water
- 1 cup oil
- 2 cups dried soybean rolls (curls)
- 2 tablespoons oil
- 1 – 2 cloves chopped garlic
- 1 chile crushed dry
- 2 small carrots finely chopped or grated
- 400 grs of asparagus
- 1 tbsp sugar
- 3 tbsp soy or tamari sauce
- 1 tbsp rice vinegar
- 1 cup of sesame oil
- Sesame seeds for garnish
Rinse the quinoa three times, rubbing the grains with your hands.
Add the water, salt and oil to the quinoa and place in a pot. bring to a boil once it is boiling, cover and simmer for 20 minutes, then turn off and leave covered for another 10. do not open the lid!
Put the soybean curls in a bowl and cover with water hot or boiling. let it sit for 10 minutes. once hydrated, squeeze out any remaining liquid.
Heat a wok and add the oil.
Add the soybean curls and cook until golden brown.
Remove the wok curls and add the garlic, chili and vegetables (with more oil if necessary).
When the vegetables are tender add the soy, soy sauce, sugar and vinegar, mix well. Add the sesame oil on top.
Serve the quinoa with the soy and vegetables and sprinkle with sesame seeds.