Ingredients
The following ingredients have 4 Servings
- 2 cups uncooked quinoa
- 2 Tbsp of butter (feel free to substitute with your favorite cooking oil)
- 1 large onion (peeled and diced)
- 4 red Fresno peppers (stemmed and processed into a paste)
- 1 lb of cooked lobster tails
- 1/2 cup of frozen green peas (thawed)
- 1/2 cup of frozen corn (thawed)
- Salt and freshly ground black pepper to taste
- 2 stalks of spring onion (finely chopped)
- Fresh cilantro leaves for garnish
Instruction
- Cook the quinoa as directed on the package. I actually used a bit less water called for in the instruction.. Once it is done, let them cool completely.
- Preheat your wok or skillet. Melt the butter. Add in the diced onions and cook until it's soft, about 5 minutes, add in the fresno peppers, stir fry for another 3 minutes. Add in the green peas corn, cooked lobster tails and stir again for about 1 minute. Add in the cooked quinoa and stir to mix everything. Season with salt and pepper to your taste. Turn off the heat and garnish with chopped spring onion and fresh cilantro leaves. Serve immediately
