Fried “Rice” Quinoa
There’s nothing quite like the classic taste of fried rice!
I pair that yummy flavor with a protein powerhouse, quinoa. And what I got was a fast and healthy way to
enjoy a Chinese take-out classic!
Makes 4-5 servings
3 cups cooked quinoa*
1 cup green onions, chopped
(6-8 onions)
(6-8 onions)
2 teaspoons onion powder
2 teaspoons garlic powder
¼ teaspoon black pepper
¼ cup + 2 tablespoons gluten free
Tamari (gluten free soy sauce)
Tamari (gluten free soy sauce)
2 tablespoons extra-virgin olive oil,
separated
separated
3 eggs
½ cup frozen peas
In a
small bowl, whisk together eggs. Set
aside.
In a large sauté pan, heat 1
tablespoon olive oil over medium heat. Add green onions and cook for 1 minute, stirring occasionally. Then, add quinoa, onion powder, garlic
powder, and black pepper. Mix well. Add tamari and stir until combined. Using a spatula, move the quinoa mixture to
one side of the pan. One the other side,
add the remaining 1 tablespoon olive oil. Add eggs and cook until firm (like scrambled eggs),
3-5 minutes. Mix in cooked eggs with the
quinoa mixture. Add peas. Cook 1-2 minutes until peas are heated
through, stirring occasionally. Serve
with Lauren Marie’s Sweet Orange Chicken. Enjoy!
*To make 3 cups quinoa:
1 1/3 cups quinoa
1 1/3 cups quinoa
2 2/3 cups water
Rinse quinoa through a strainer. Then put water and quinoa into a large sauce
pan and bring to a boil over high heat.
Then reduce heat to low and simmer, uncovered, until water is completely
absorbed (10-15 minutes). ***Sometimes
some of the quinoa sticks to the side of the pan. Simply use a spatula to scrape the grains
into the water.
Lauren
Marie’s Tip:
*Quinoa (pronounced keen-wa)
is a grain-like crop grown for its edible seeds. It’s easy to digest and is known for being a
complete protein (containing all 9 of the essential amino acids).
*Quinoa will take on a
variety of flavors. Make sure to add
spices and sauces while the quinoa is hot so it can absorb the most flavor.
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