Quinoa Fied "Rice"

Photo by Lauren K.
Adapted from cookingforkeeps.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from cookingforkeeps.com

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

  • 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

Rinse quinoa a few times in cold water. Bring quinoa and water or chicken stock to a boil in a medium saucepan, and then reduce to a simmer. Season with salt. 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. Cool and store in the fridge, preferably overnight. Mix teriyaki, soy sauce, and sesame oil in a small bowl. Set aside. 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.

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