This is a dish that I whipped up during a weeknight when I ran out of dinner ideas. You can have this dish for any meals; we even had some leftover which was eaten for lunch the following day. Why is it called “Surprise Stir-fry”? My mother is an phenomenal cook and part of the reason why she amazes me is that she can create a dish from whatever she finds in the fridge or pantry. So, I channeled my mom’s creative energy and voila! “Surprise Stir Fry” is born. I used Quinoa in this recipe as it is a great protein source.
2 cups cooked quinoa
1 cup of Kale, chopped
1 Carrot, diced
2 plum Tomatoes, diced
10 to 15 stalks Asparagus, cut into 1 inch long pieces
3 cloves Garlic, finely chopped
1 Red Onion, finely chopped
2 inch long Ginger, finely chopped
4 pieces Sun-dried Tomatoes, soaked first then chopped finely
2 sprigs Coriander, roughly chopped
2 tbsp Lime juice
2 tbsp cold-pressed Coconut Oil
1 tbsp Cumin
1 tbsp Paprika
1 tbsp Ground Chilli (depends on your heat tolerance)
Salt and Pepper to taste
Step 1: In a wok/big frying pan, heat coconut oil along with onion, garlic and ginger.
Step 2: Once onion is slightly translucent, add sun-dried tomatoes, asparagus and carrots. Cook them till slightly soft.
Step 3: Add cooked Quinoa along with cumin, paprika, ground chilli and lime juice. Cook for another 3 minutes.
Step 4: Make a pool in the centre of the wok, crack 2 eggs in the centre and let the eggs cook for 1 minute.
Step 5: Add kale and tomatoes and cook for another 3 minutes.
Step 6: Add salt and pepper to taste. Finish it off with freshly chopped coriander.