2Tbspof butterfeel free to substitute with your favorite cooking oil
1large onionpeeled and diced
4red Fresno peppersstemmed and processed into a paste
1lbof cooked lobster tails
½cupof frozen green peasthawed
½cupof frozen cornthawed
Salt and freshly ground black pepper to taste
Garnishes:
2stalks of spring onionfinely chopped
Fresh cilantro leaves for garnish
Instructions
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