Count on us, this is a Thai Pad See Ew you’re going to love

You want to move to a healthier diet, reduce some carbs, and add grains rich in nutritional values to your meals, but in the end, when you face a package of quinoa, you don’t really know what to do? That’s what we’re here for.

Quinoa is a true health bomb, also called a “super grain.” It is rich in protein (20%) and contains a composition of 8 amino acids, which together make a full and complete protein. It has vitamins (E and B), minerals (potassium, iron, magnesium, zinc, and calcium), and dietary fibers, it is easy to digest and is considered helpful in preventing migraines.

Quinoa contains no gluten (wheat protein) and is therefore suitable for those who avoid it. Red quinoa is similar in its properties to white quinoa but also contains lycopene, a particularly effective antioxidant.

In the current recipe, Rois took the classic and beloved Pad See Ew from Thai cuisine and gave it a healthy and crunchy twist using quinoa mix (a blended package of red and white quinoa). The result is a colorful, fun, and satisfying summer dish, with plenty of nutritional value.

4 tablespoons Oil

300 g Sirloin or entrecote, cut into strips

2 Beaten eggs

5 Green onion stalks, diagonally chopped

1 Broccoli head, divided into small florets, blanched in boiling water

1 Red chili pepper, sliced

4 Garlic cloves, sliced

Fresh ginger, chopped (to taste)

5 tablespoons Soy sauce

2 tablespoons Sugar

1. Prepare the quinoa: cook the quinoa like pasta – bring a small pot with water and a little salt to a boil. When the water boils, add the quinoa and stir with a fork every few minutes, until soft (about 20 minutes). Drain.

2. In a wok or a wide, large pan, heat oil and stir-fry the sirloin strips for about 3 minutes.

3. Add the eggs and stir-fry while mixing until the egg unites with the sirloin and changes color.

4. Add the vegetables and quinoa and stir-fry for another 2 minutes.

5. Add the sauces, stir-fry for another 5 minutes, and serve hot.