We know it can be tempting to grab takeaway on the way home, but it really pays off to take your time to cook and eat nutritious and healthy food.

Not only will it help you achieve better, it will also boost your mood. Thank you Mandy Banh for sharing your delicious recipe with our community.

Mandy Banh co-founder of Mumma B + Me has shared her healthy version of the classic san choi bao, including white quinoa and a creamy peanut butter and tamari sauce as a protein packed alternative.

INGREDIENTS:

4 large iceberg lettuce leaves, washed and dried

1/2 cup white quinoa, rinsed and drained well

1 cup water

4 tsp toasted sesame oil

2 tsp organic tamari sauce

1/2 tsp dried chilli flakes

1 tbsp organic crunchy peanut butter

1 tbsp toasted sesame oil, extra

1/2 tbsp organic tamari sauce, extra

1/2 tbsp coconut nectar

1 tsp organic apple cider vinegar

1 clove of garlic, finely minced

2 large free- range eggs

2 tsp toasted sesame oil, extra

1 tbsp roasted and unsalted cashews, lightly crushed, to serve

1 tbsp crispy fried shallots, to serve

1 tsp black and white sesame seeds, toasted and lightly crushed

METHOD:

Place the lettuce leaves on a serving plate.

Place the quinoa into a small saucepan, then cover with the water. Bring to a rolling boil – uncovered – over high heat, then cover with a tightly- fitting lid and reduce heat to low. Cook for a further 12 minutes. Remove from heat and allow to stand until completely cool.

In the meantime, prepare the sauce by whisking together the peanut butter, 1 tbsp toasted sesame oil, 1/2 tbsp tamari sauce, minced garlic clove, coconut nectar and apple cider vinegar. This sauce is quite thick – if you prefer it thinner, you  may add warm water until it reaches your desired consistency.

Lightly beat 1 egg with 1 tsp toasted sesame oil. Heat a small non- stick frying pan over high heat, then pour in the egg mixture. Swirl to coat the base of the pan, then allow to cook through. Flip and cook the other side briefly, then transfer to a cutting board. Repeat with the other egg.

Roll up both egg omelettes, then thinly slice with a sharp knife. Set aside.

Wipe the frying pan clean, heat it over medium- high heat, then add the cooked and cooled quinoa, 4 tsp toasted sesame oil, 2 tsp tamari sauce and dried chilli flakes. Toss until well- combined, uniform in colour and heated through.

Transfer the quinoa to the serving plate alongside the lettuce cups. Top with egg ribbons, toasted and crushed sesame seeds, crispy- fried shallows and toasted cashews.

(serves 2 as a side)