Foodie Fridays: Quinoa Fried Rice

The weekend is when we’re most likely to dig into something that isn’t as “healthy” as our daily planned meals throughout the work week. Which is why we’ve found something that tastes naughty but really is quite nice! Quinoa fried rice… a much healthier, more nutritious alternative.

RECIPE VIA | COOKING FOR KEEPS

Quinoa Fried Rice

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Author: Nicole-Cooking for Keeps

Serves: 4 or 6-8 side portions

Ingredients

• 1 cup quinoa (or 2½ to 3 cups leftover cooked quinoa)
• 1 ½ cups water or low-sodium chicken stock
• ¼ small onion, chopped
• 2 carrots, peeled and chopped
• 3 scallions, chopped and divided
• 3 garlic cloves, minced
• ½ teaspoon fresh ginger, minced
• 1 tablespoon olive oil
• 2 eggs, lightly scrambled (still raw)
• ½ cup frozen peas, thawed
• Sauce:
• 1 ½ tablespoons teriyaki sauce
• 2 ½ tablespoons soy sauce
• ¾ teaspoon sesame oil

Instructions

1. Rinse quinoa a few times in cold water.
2. Bring quinoa and water or chicken stock to a boil in a medium saucepan, and then reduce to a simmer. Season with salt.
3. 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.
4. Cool and store in the fridge, preferably overnight.
5. Mix teriyaki, soy sauce, and sesame oil in a small bowl. Set aside.
6. 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.

Bon A Petit!

xx,

The Nüdwear Team