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Nasi Goreng is a traditional Indonesian fried rice dish, that is usually made with chicken or shrimp.


My version kicks up the nutrient level by replacing the rice with quinoa (superfood protein) and uses mushrooms in place of chicken or shrimp (in an effort to eat more plant-based meals).


The list of ingredients is long. The process is easy.  The result is awesome.

Chickpea and Quinoa Tabbouleh

PREP TIME:  10-20 min*

COOK TIME:  15 min

SERVES:  4 as a main, 8 as a side

  • 2 cups (380 g) quinoa

  • 1 3/4 cups

  • 2 TBSP (30 ml) dark sesame oil

  • 2 yellow onions, finely diced

  • 2 red bell peppers, finely diced

  • 2 carrots, finely diced

  • ½ pound (250 g) sliced mushrooms

  • 2 cloves garlic, finely minced

  • 1 1/3 pound (600 g) shredded cabbage

  • Salt to taste


  • 1 fried egg per person/plate

  • 2 spring onions, sliced in long slices

  • Chopped peanuts or almonds (optional)


  • ¼ cup (60 ml) dark sesame oil (try first with 2 TBSP)

  • 4 cloves garlic, finely minced

  • 3 TBSP (45 ml) soy sauce

  • 2-3 TBSP (40-60 g) all natural peanut or almond butter

  • 2 TBSP (30 ml) honey

  • 1 TBSP (15 ml) mirin or rice vinegar

  • 2 tsp (10 ml) Thai fish sauce

  • ½ to 1 tsp crush red chili flakes (to taste)




Add all the sauce ingredients to a small mixing bowl whisk well to fully incorporate, and set aside.​

Nasi Goreng Sauce


1)  Cook the quinoa according to directions on the package and move on to the rest while the quinoa cooks.


2)  Heat 2 TBSP oil in a large pan or wok over medium-high heat.  Add the onion, bell pepper, and carrots, and cook for 10 minutes.


3)  Add the mushrooms and garlic and cook another 5 minutes, stirring frequently.


4)  If topping with an egg, start frying them now, in a separate pan.


5)  Add the cabbage and cook for 2 minutes, then stir in the cooked quinoa and pour over the prepared sauce to taste, reserving a bit to drizzle on top of the egg (just for looks).



Spoon into individual serving bowls and top with 1 egg and a few slivers of green onion.

Recipe & Photo Credit:  Cathy Menees




Traditional Nasi Goreng recipes call for you to first cook the eggs like you would an omelet, then slice into strips and add to each dish when serving.


You can also just scramble them, set aside and stir them through the Nasi just before serving.


I prefer a fried egg simply because I love the way the yolk mixes with the sauce.  It might sound weird, but it’s delicious!!



I like to use quinoa or millet as both are complete proteins on their own, as well as high in fibre and full of other much-need nutrients.


As a time-saver, I buy the mushrooms and cabbage pre-sliced, which is part of the 10-minute prep time.  Plan 20 if you're going to slice it all yourself.



In our house, this is a one-bowl meal for 4 to 5 people when I'm not serving anything else - no soup or salad - and then I still have a bit left over for lunch the next day.  If you're serving this as a side dish, then this will feed 8.



This sauce is great as an Asian salad dressing base, or for us in other stir-fry dishes.  So make a double or triple batch of the sauce, save the rest for another use – it’s great in any stir-fry, as  a dipping sauce for grilled chicken, or thinned out with a bit more oil and vinegar for a salad dressing.  .  It will keep for 2-3 weeks in your fridge (soy sauce and vinegar are natural preservatives).

Chickpea and Quinoa Tabbouleh
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