QUINOA FRIED “RICE”
This Quinoa Fried “Rice” is a healthy take on everyone’s favorite Chinese takeout! It’s easy to prepare, and every bit as delicious as the original!
INGREDIENTS
  • 1 cup quinoa
  • 2 cups water or low-sodium chicken stock
  • ¼ small onion, chopped
  • 2 carrots, peeled and chopped (about ¾ cup)
  • 3 scallions, chopped and divided
  • 3 garlic cloves, minced
  • ½ teaspoon fresh ginger, minced
  • 1 tablespoon olive oil
  • 2½ tablespoons soy sauce
  • 1½ tablespoons teriyaki sauce
  • ¾ teaspoon sesame oil
  • 2 eggs, lightly scrambled (still raw)
  • ½ cup frozen peas, thawed
INSTRUCTIONS
  1. Rinse quinoa a few times in cold water.
  2. Bring quinoa and water or chicken stock to a boil in a medium saucepan, and then reduce to a simmer. Season with salt.
  3. Simmer for 15-20 minutes until quinoa is fluffy and cooked through. Remove from heat and fluff with a fork.
  4. Transfer to a large plate and pop in the fridge or freezer to chill completely.
  5. Mix soy sauce, and sesame oil in a small bowl. Set aside.
  6. Heat ½ tablespoon olive oil in a large sauté pan over a high heat. Add onion and carrot, cook about two minutes. Add 2 scallions, garlic and ginger to the pan. Cook another two minutes. Add in the rest of the olive oil and the quinoa. Stir-fry about two minutes. Add sauce and stir-fry until incorporated, about two minutes. Make a well in the center of the quinoa pour eggs in, scramble. Throw in peas, then toss everything together until the peas are warmed through, add remaining scallion and serve.