We were hot and heavy for so long, but right now I can’t stand to look at either one of them. [It's not you... it's me. Really!] While I take a mini hiatus to collect myself and date other veggies, I decide to re-mix the dish I just can’t get enough of!
- 1 cup quinoa
- 1.5 cups filtered water or veggie broth
- 2 cloves of garlic, minced
- a handful [or two!] of bean sprouts
- a handful [or two!] of snow peas
- ¼ white onion, diced
- ½ cup sweet peas [I always have a steamfresh bag handy!]
- garlic powder, parsley, and red pepper flakes, to taste
- 2 large eggs [optional]
- oil or butter for sauteeing
- 1-2 tsp low sodium soy sauce
- 1-2 tsp white vinegar
- salt and pepper, to taste
- If you're fairly new to quinoa, here's a step by step fluffy keen-wahhh tutorial for perfect quinoa every time.
- 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 broth!] to your quinoa and bring to a boil.
- Once the bubbles start flying, reduce to low, cover, and simmer for approximately 12 minutes.
- Feel free to add a pinch of garlic powder and a splash of soy sauce while the quinoa simmers to lock in some extra flavor.
- After 12 minuets, 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! This will vary a little bit depending on whether or not you grab fresh or frozen veggies. I had fresh onion, sprouts, and snow peas but frozen peas. The peas went in the microwave for a few minutes while I sauteed the remainder of the vegetables on medium-high in a little grape seed oil [butter works too!].
- Add the minced garlic towards the end, once the veggies are almost fully cooked, to prevent burning.
- If you're adding fluffy scrambled eggs to the mix, scoot the veggies to the side, crack eggs directly onto your skillet and scramble.
- Toss in the quinoa, soy sauce, vinegar, and salt and pepper to taste. If you're a fan of the acidity of vinegar, you can add equal parts white vinegar and soy sauce. Unsure? Use 2 parts soy sauce and 1 part vinegar and work your magic from there! Taste test, adjust seasoning + sauce as needed and refrain from gobbling straight from the skillet! Er... I may have burned myself doing this ;)
- Serve with a little extra soy sauce and white vinegar if you'd like and, as always, enjoy!
Feeling saucy? Drizzle this dish with a little extra soy sauce, sweet chili sauce, or sriracha!
So. Freaking. Good.
The best part? It works great with anything you have on hand!
Fresh veggies, frozen veggies, and even leftovers from last night’s dinner =)
This healthy quinoa fried rice does it all!