Ever since I made quinoa into delicious pizza bites I’ve been on the hunt for unconventional recipes that turn quinoa from a bland staple into something you’d actually look forward to eating.
The idea of using quinoa as a replacement for rice in fried ‘rice’ has been all over Pinterest lately and there’s a good reason why. While brown rice is a healthy staple in moderation Quinoa is a nutritional powerhouse. Not only is quinoa gluten free – it has more protein, iron, and fiber than even brown rice.
I used Nicole’s recipe from Cooking For Keeps and was happy with the result – a super quick and easy dinner, which packs nicely for lunch the next day. Read on for the recipe, and please share any you think I should try!
- 3 cups of cooked quinoa, cooled leftovers work best
- ½ small onion
- 2 carrots, chopped
- 3 scallions, sliced thinly
- 3 garlic cloves, minced
- ½ teaspoon fresh ginger, minced
- 1 tablespoon olive oil
- 2 eggs
- 1 cup snow peas, sliced
- 1 ½ Tbsp teriyaki sauce
- 2 ½ Tbsp soy sauce
- ¾ Tsp sesame oil
- 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 quinoa. Stir-fry about two minutes.
- Add sauce and snow peas.
- Make a well in the centre of the quinoa and scramble the two eggs.
- Stir scrambled egg into the rest of the dish and serve