Thursday, March 27, 2014

Quinoa "Fried Rice"



I'll admit that I don't cook a ton of asian-inspired food, but we love take-out and I recently reinvented traditional fried rice using quinoa. It was healthy, delicious, and Neal-approved. Read on for the recipe.

What You'll Need:
Olive oil
3 eggs
1 onion, diced
5 cloves garlic, minced
Mushrooms (as many as you'd like!), sliced
1 cup broccoli florets
1 zucchini, chopped
3/4 cup frozen corn, defrosted
3/4 cup frozen peas, defrosted
1 cup of matchstick carrot slices
3-4 cups cooked quinoa
1-2 tsp ground ginger
5 Tbsp tamari soy sauce
2 Tsp Rice wine vinegar (optional)
1 Tsp Sesame oil (optional)
3 green onions, sliced
Sriracha for serving (this is my favorite part!)

Directions:
  1. Cook the quinoa and set aside.
  2. Saute the onions and garlic in a bit of olive oil. I used two turns of the pan (about 2 Tbsp).
  3. When the onions and garlic are fragrant and translucent, add the mushrooms, zucchini, broccoli, peas, corn, and carrots. Continue cooking for about 5 minutes.
  4. While the veggies are cooking, fry the eggs until the yolk is firm and you can slice it into small pieces.
  5. Add the ginger, soy sauce, rice wine vinegar, sesame oil, quinoa, egg, and scallions to the veggies and mix well. Ta-da! Quinoa fried "rice" is ready to eat. 
Note: I served my fried "rice" with a LOT of sriracha and some extra tamari soy sauce. It was super yummy and made for great leftovers the next day!

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