Preparation time: 10 minutes Cooking time: 15 minutes Total Time: 25 MINUTES Very easy quinoa fried rice. Incorporating quinoa into one of my favorite Asian dishes.
INGREDIENTS 1 cup quinoa — (2 1/2 - 3 cups cooked quinoa) 2 cups of water (or chicken broth) 1 1/2 tablespoons coconut oil, divided 2 eggs 1/2 chopped onion 2 cloves of garlic — , pressed 2 cups frozen mixed vegetables, thawed (I used carrots, peas, corn, and green beans) 3 green onions — , chopped 1/2 teaspoon chopped fresh ginger (or 1/4 teaspoon dried) 1/4 teaspoon ground chili (optional)
FOR THE SAUCE:
Preparation: To cook quinoa : Rinse the quinoa 2-3 times with cold water. In a large, deep saucepan, combine the water (chicken broth) and quinoa and bring to a boil. Then reduce heat to a simmer. Cook until the liquid is absorbed. Optional: Season with salt. Fluff with a fork. Chill for at least 1 hour or overnight.
Heat a wok or skillet over high heat. Add 1/2 tablespoon of coconut oil. Add the eggs, let them cook for 30 seconds, then scramble. Transfer to a clean plate. Reheat the wok and adjust the temperature to medium-high. Add the coconut oil and onion. Cook the onion for 1 minute, stirring frequently. Add the garlic, mixed greens, half of the green onions, ginger, and ground chili (optional). Cook for 3 more minutes, stirring frequently. Add the quinoa and 1/2 tablespoon of coconut oil and sauté for 1 minute. Add the soy sauce, stir-fry (or teriyaki) sauce, and sesame oil. Stir to combine. Add the scrambled eggs and stir again. Top with the remaining green onions.
RECIPE NOTES To save time chopping vegetables and use the frozen ones in my refrigerator, I used a mix of frozen vegetables (carrots, corn, peas and green beans). Feel free to use a mix of your favorite vegetables; I just used what I had. For this recipe, you'll need 2 cups of thawed (previously frozen) vegetables. Cooked and refrigerated quinoa works best for this recipe. |
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