Sometimes you
just have a hankering for some Asian tasting food, but delicious as fried rice
might be, it’s never listed on a health food menu. But when you use quinoa as a
su for rice, you are adding protein and more fiber than rice.
This versatile
dish can be a side dish or vegetarian-with-eggs main dish. You can add more animal protein like shredded chicken or pork
for an even heartier main dish. I found this on the delish.com website. Lots of
good stuff there!
Quinoa “Fried
Rice” (serves 4)
1 cup
quinoa, rinsed (follow package directions to remove bitter coating)
Salt to
taste
1 tablespoon
extra-virgin olive oil
1 large
onion, diced
2 cloves
garlic, minced
1 large
carrot, peeled and diced
1 1/2 cups
frozen peas
2 tablespoons
soy sauce
3 large
eggs, whisked
1 tablespoon
sesame oil
Green onions,
sliced diagonally, for garnish
Cook quinoa with two cups of water in a
medium saucepan. Bring to a boil then reduce heat and simmer about 20 minutes
until the water is absorbed. Salt and toss with a fork. Set aside.
In a large skillet over medium heat,
heat olive oil. Add onion, garlic, carrot, and frozen peas and cook until
tender, 8 to 10 minutes.
Add soy sauce and stir until combined. Add
in beaten eggs and stir quickly so that they scramble, about 1 minute.
Add cooked quinoa and stir to
distribute. Let heat through, about 3 minutes.
Drizzle with sesame oil, top with green
onions, and serve immediately.
DH’s Rating:
5 Tongues Up
“This is a
really different texture than fried rice. It’s not mushy. I like the flavors,
too.”
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