原料
藜麥 quinoa: 半杯 half cup， 米飯 cooked rice: 一碗， 胡蘿蔔 carrots: 半根 half， 黃椒 capsicum: 半個 half， 辣椒醬 chilli paste: 一勺 1tsp， 醬油 soy sauce: 三勺 3tsp， 薑黃粉 turmeric: 一勺 1tsp， 啤酒酵母 brew yeast: 一勺 1tsp， 辣椒粉 chilli powder: 一勺 1 tsp
步驟
1黃椒和胡蘿蔔切丁，下鍋翻炒至油變紅色，胡蘿油有豐富維生素。 Finely chop capsicum and carrots, heat the pan and sauté until the oil turns red. That when carrots release its good stuff and infused to oil.
2在煸其他蔬菜的時候可以同時煮藜麥，大約10分鐘，長出小尾巴就是煮好了。 While sauté your veggies you can cook your quinoa. It takes about 10 minutes and it's ready when you see they grow little tails.
3蔬菜盛出待用，煸出的胡蘿蔔油用來炒飯，飯粒自然呈現金黃色。 Set the sautéd veggie asides. Use the red oil left in the pan to fry some rice.
4翻炒飯的同時準備醬料和香料。可用營養酵母替換啤酒酵母營養更好。酵母有天然芝士味。 While frying the rice you can prepare your spices and sauce. I used brew yeast here because I don't have nutritionist yeast nearby. If you do those are better. Yeast give a cheesy kick to he dish.
5倒入蔬菜，藜麥和準備的佐料，小火翻炒。 Get your veggie, quinoa and your sauce & spice in. Turn down the heat, stir fry until they are well combined.
6我還烤了一些蔬菜搭配，放上我種的豆苗點綴一下就完成啦！ I grilled some more veggies as side dish you can serve this bowl alone or along with other dishes.
