Quinoa Fried "Rice" (V, GF)
A twist to the traditional fried rice, it's great served as a side, or make it a main dish by adding shredded chicken. Very versatile, healthy, quick to make, and a good staple to have on the weekly meal rotation.
- 3/4 cup quinoa cooked
- 2 tbsp olive oil
- 1 cup broccoli florets chopped small
- 1 cup green cabbage sliced thin
- 1 medium carrot shredded
- 3 green onions chopped
- 1 tbsp ginger finely diced
- 2 garlic cloves minced
- 1/4 cup soy sauce
- 1 tsp sesame oil
Prepare quinoa as directed on the package.
In a skillet, heat the olive oil on medium heat. Add the broccoli and fry until it's slightly softened and lightly browned - about 3-4 minutes. Add the cabbage, and fry for 2 minutes.
Once the broccoli and cabbage is starting to soften, add the carrot, green onions, ginger and garlic. Fry for 2-3 minutes, until the garlic and ginger are fragrant. Add the quinoa and stir into the vegetables.
Once the quinoa is mixed in with the vegetables, add the soy sauce and sesame oil. Continue cooking on med-low heat for another 3-4 minutes.
It's good to taste the quinoa before removing from the heat, as everyone's preference for soy sauce is different.
If you want to make this a main dish, shredded chicken is a great addition. Just add it at the same time you add the quinoa to the pan. Since the meat and quinoa soak up moisture, you may want to add more soy sauce.
If you're vegetarian and want to make this a main dish, add eggs for the added protein. Beat two eggs in a bowl. Make a hole in the middle of the frying pan and add them at the end once all other ingredients have been added. Keep stirring them until they start to scramble. Once they are cooked, mix in the eggs with the veggies and quinoa.