Method

Cook the quinoa using a rice cooker or a pot. Transfer to a flat tray and set It aside once cooked to cool it down.

Heat up pan on medium heat and add butter to melt. Next add in the garlic and shallots and sauté till fragrant.

Throw in the mushrooms and cook till it’s dry then add in the spinach and quinoa, stir fry it for 5 minutes or till the spinach is soft.

Add in salt and pepper to your likings and taste it. (add chili flakes if you want it spicy)

Serve it with the pickled cucumber and cabbage.

Pickled Cucumber & Cabbage

Cut the cucumber and cabbage into thin julienne (slices). Soak cabbage in cold water for 10minutes to remove the colour and drain it dry.

In a bowl mix the lime juice, vinegar and sugar till dissolve. Then, add in the cucumber and cabbage soak it for 5 minutes in the mixture to absorb before serving.