Jackfruit is commonly eaten in Asia but has been relatively unknown in other countries until recently. Buy young green jackfruit in a tin (make sure it's in water or brine rather than sweet syrup) and tear it apart into meaty strips to add great texture to your meals. This dish is full of peanut and citrus flavours that bring the fruit to life!
Preheat oven to 180℃ and set to bake.
Place quinoa in a sieve and rinse. Add to a pot with 3 cups of water and bring to the boil, then reduce heat and simmer for 15 minutes. Take off heat and allow to sit for 10 minutes to absorb remaining liquid.
Cut broccoli into florets, arrange on a tray and roast in the oven for approximately 20 minutes or until turning golden.
Heat 2 Tbsp water in a large frying pan on medium/high heat and bring to a simmer. Dice the onion, add to the pan and saute for 2-3 minutes. Peel and dice the ginger and garlic, then add these to the pan and saute for 2-3 minutes. You may need to add a little more water as you go if the pan becomes dry.
Drain and rinse the jackfruit then tear apart into strips. Add jackfruit to the pan, stir and saute for another 2-3 minutes.
Stir the peanut butter, soy sauce, vinegar and juice of 1 lemon into ¼ cup warm water. Pour over the jackfruit mix and stir for 2-3 minutes until warm.
Remove broccoli from the oven once roasted and serve in a bowl with creamy jackfruit on a bed of quinoa. Sprinkle with chopped raw peanuts if desired.