Quinoa Fried "Rice"
Quinoa is a fun and delicious exchange for rice in this dish.
Dovetailing Tip: When chopping the carrots, peel and cut an extra 2 pounds of carrots into 1/4-inch diagonal slices to use for Meal 5, Chili-Roasted Carrots.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1 cup | quinoa (or 21/2 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 | scallion, chopped and divided |
| 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
