Quinoa Fried "Rice"

Ingredients

  • 1 cup uncooked quinoa (or 2½ to 3 cups leftover cooked quinoa)
  • 2 cups water or low-sodium chicken stock
  • 1/2 cup onion, chopped
  • 1/2 cup matchstick carrots, chopped
  • 3 scallions, chopped
  • 3 tsp. garlic, minced
  • 1/2 tsp. fresh ginger, minced OR 1/4 tsp. dried ginger
  • 1 tbsp. olive oil, divided
  • 2 eggs, lightly scrambled (still raw)
  • 1/2 cup frozen peas, thawed

Sauce:

  • 1 1/2 tbsp. teriyaki sauce
  • 2 1/2 tbsp. low sodium soy sauce
  • 1 tsp. sesame oil


Rinse quinoa a few times in cold water.


Bring quinoa and water or chicken stock to a boil in a medium saucepan, and then reduce to a simmer. 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.


Mix mix sauce ingredients (teriyaki, soy sauce, and sesame oil) together in a small bowl. Set aside.

Heat 1/2 tbsp. olive oil in a large sauté pan over a high heat. Add onion and carrot and cook for two minutes. Add scallions, garlic and ginger to the pan. Cook another two minutes. Add in the rest of the olive oil and the quinoa. Stir-fry for about two minutes. 


Add sauce to the pan and stir-fry until incorporated, about two minutes. 


Make a well in the center of the quinoa pour eggs in. Scramble the eggs with a spatula. Once cooked, combine with the rest of the quinoa mixture.


Add the peas, then toss everything together until the peas are warmed through. Serve immediately or at room temperature.


by The Savvy Kitchen
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