Monday, September 16, 2013

Monday Munchies: Quinoa Fried "Rice"

Finally! Something new for the blog. I'm pumped. Alright. So on Mondays I will post healthy recipes that I've tried in the previous week. It's a way to force me to A) try new recipes and B) maintain a healthy diet at least a couple days that week. So, here ya go!

Quinoa.
First- someone, please, tell me how to properly say this. I feel like an idiot talking about it and not actually knowing how to pronounce it. 
Second- I love this stuff. I'm not really a huge fan of rice, but quinoa is amazing as a substitute. And it's better for you than rice. Win-win.


I've found a few recipes on ways to use this stuff, but this is my favorite one so far! I found the original recipe on Pinterest here. This stuff really tastes like something out of a Japanese steakhouse. It's so delicious. I made a few changes to accommodate what I had in my fridge. 


First, cook the quinoa like the packaging tells you. I choose to use low-sodium chicken broth because it gives the quinoa a better flavor than cooking with just water. 

The recipe says to let the cooked quinoa sit in the fridge overnight. Well, this girl doesn't plan ahead that well. So I just cooked it and threw it in the freezer while I did the rest of this. Everything turned out alright. 

Go ahead and make your sauce. Mix the teriyaki, soy, and sesame oil together and sit it aside somewhere.


First, heat 1/2 tablespoon of olive oil in a skillet on high heat. Add the carrots and onion. Cook for about 2 minutes. Then add most of the green onion (scallion), garlic and ginger. Cook for another 2 minutes. (Side note on all of these items: I purchased the carrots, onion and scallion all pre-chopped. It always works for me. The garlic I used was from a jar-- already minced. And the ginger I bought in a jar from the ethnic food section at Publix.)


Now add the other 1/2 tablespoon of olive oil and quinoa to the skillet. Cook for 2 minutes (see a trend?). Then add the sauce in and cook for another 2 minutes or so, until incorporated into all the quinoa. 


Now for the fun part. You'll feel like you are cooking at a Japanese steak house. Or maybe that's just me. 

Make a well in the middle of the skillet and add your 2 eggs. Scramble them up real good in the middle before mixing them into the rest of the mixture. 


Then toss in the rest of your scallions. One of the changes I made to the original recipe was replacing peas with edamame. I love me some edamame and peas don't really do much for me. So, add your cooked edamame in there. Mix it all up for about 2 more minutes. And boom. Deliciousness.


Here's the original recipe card:
My changes: Edamame instead of peas (pre-cook this) and I used pre-chopped veggies so I just guessed about how much was "3 scallions." It's turned out okay both times. I've also made this using just red onion and no scallions and it was delicious as well. 

This makes a pretty good amount of stuff, and it re-heats well. So I made this batch yesterday and will have easy meals all week long. Which is exactly what I need with my insane schedule. 

Good luck if you give this a try! And tanoshimo!

Do you have any good quinoa recipes? I'd love some new ones!

xoxo, jgp

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