Quinoa Fried Rice
A healthy but delicious twist on Fried Rice.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1 cup | quinoa (or 2 1/2 to 3 cups leftover cooked quinoa) |
| 1 1/2 cups | water or low-sodium chicken stock |
| 1/4 | small onion, chopped |
| 2 | carrots, peeled and chopped |
| 3 | scallions, chopped and divided scallion |
| 3 | garlic cloves, minced |
| 1/2 teaspoon | fresh ginger, minced |
| 1 tablespoon | olive oil |
| 2 | eggs, lightly scrambled (still raw) |
| 1/2 cup | frozen peas, thawed |
| sauce: | |
| 1 1/2 tablespoons | teriyaki sauce |
| 2 1/2 tablespoons | soy sauce |
| 3/4 teaspoon | sesame oil |
Directions:
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 let set for five minutes or so. Fluff with a fork.
4. Cool and store in the fridge, preferably overnight.
5. Mix teriyaki, 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.
Source: cookingforkeeps.com
