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Having something you can cook up quickly when you’re starving, that will hit the spot and taste good, is essential but difficult when you have to cook around a spread of allergies.  This dish, inspired by my longing for something fast and the fact I miss Asian food now I’m allergic to rice and soy, is my new fast-food0friend, and fits the bill by being quick, easy, and delicious.

As always, swap out ingredients, and switch spices to meet your own taste and dietary needs!

Serves 1 | Preparation: 5 minutes | Cooking: 10-15 minutes

  • 1-2 egg whites
  • 1-2 fillet of tilapea
  • 1/4 cup of sprouted quinoa
  • 1/2 cup of water
  • Peas
  • Sweetcorn
  • Ginger (ground and crystallised)
  • Lemon & lime juice
  • Honey
  • A drop of oil for frying

Put the quinoa and the water in a saucepan, sprinkle liberally with the ground ginger.  Bring the pan to the boil, cover and reduce the heat.  Allow to simmer for 10-12 minutes.

Whilst the quinoa is simmering, fry the tilapia, seasoning with ground ginger and the lemon and lime juice as it cooks.  Lightly cook the peas and sweetcorn, if using frozen I drop a few handfuls in a mug with a tablespoon of water and microwave for just under 2 minutes.  Now is also a good time to slice up the crystallised ginger.

With the water boiled away from the quinoa, fluff it with a fork or spatula and pour it over the cooked fish, add the peas and sweetcorn, the egg whites, and fry the whole lot until the egg whites have cooked and scrambled in with the mix.  Drizzle over about a tablespoon of honey and stir again.

Pour onto a plate, and devour!