After making this fluffy quinoa fried rice for lunch and then again for dinner, I’m certain its positively perfect.
It’s also healthy and oh-so versatile. On board? Yeah you are!
After drooling over what seemed like a bajillion What I Ate Wednesday posts, my stomach politely informed me that it was time to stop looking at what other people were eating and get some food in my face already. By the way, 123 link ups!? You guys are absolute rock stars! The last WIAW I read before flinging myself into the kitchen was Priyanka’s, and it left me with a mondo craving for fried rice. Though if you saw my post, you are well aware I had already eaten beans and rice for nearly every meal of the day. No more rice for me.
Then my world was changed forever. Fried rice is great but, what about fried quinoa?
Quinoa Fried Rice
- 1 cup dry quinoa
- 1.5 cups vegetable broth (or water)
- 2 tsp low sodium soy sauce
- 2 cloves of garlic, minced
- 1-2 cups of frozen or fresh veggies! (peas, carrots, onion + broccoli)
- garlic powder and S+P to taste
- Love eggs in your fried rice? Crack one over the skillet and toss a little extra protein into the mix!
- You'll also need a teeny bit of fat for frying. a splash of olive oil, a little scoop of coconut oil or even a tiny slice of butter - totally up to you! Also, a drizzle of sweet chili sauce may or may not rock on top of this. Just sayin'
- Rinse a cup of quinoa in a sieve/strainer, drain, and allow to dry on a few sheets of paper towels.
- Drying time will vary, I usually rinse, strain, and just walk away.
- Once dry, toss quinoa into a pot and allow it to toast on medium heat for just a minute or so, while stirring. You don't quite want to brown it, just a light toasting.
- Next add 1.5 cups of water [or chicken/veggie broth!] to your quinoa and bring to a boil.
- Once the bubbles start flying, reduce to low, cover, and simmer for approximately 12 minutes. Remove lid, fluff with a fork, and set aside. If it's still a little liquid-y let it simmer for another minute or so until it's nice and fluffy.
- While you're waiting for the quinoa to simmer to fluffy perfection, prep your veggies!
- I used frozen peas, fresh baby carrots, and fresh broccoli since it's what I had on hand. Any combo of veggies, frozen or fresh will work!
- To get them all ready for frying, I blanched (boiled) chopped broccoli florets, diced carrots, and whole peas in about an inch of water in a small frying pan.
- Cook the veggies until tender and drain.
- Add your butter/oil and garlic into the skillet with the veggies and stir frequently.
- By now the quinoa should be ready... toss it into the skillet with the veggies along with your soy sauce.
- If you're adding egg, crack one over the side of the skillet while it's still hot and fry it up into your yummy quinoa fried rice.
- Season to taste and pan fry for a few more minutes.
- Serve hot with a side of soy sauce an sweet chili sauce if you have it!
So… How was it? I’m kicking myself for not making the switch from rice to quinoa sooner. Seriously, I may never go back. It was super light and fluffy and had all the amazing flavor of fried rice but with more veggies and way less fat than what the restaurants are offering up =) Just writing this up (and smelling the soy sauce that I accidentally left open on the counter) is making me want to take my go-to General Tso Tofu + Veg Fried Rice recipe and quinoa-fy it. Yup. It’s happening =)