Wednesday, July 17, 2013

Not yo' mammas quinoa...


In case you haven't noticed by now, I am a HUGE fan of Asian flavors. It's a quick, fresh, and somewhat simple cuisine focusing mainly on 75% vegetables and 25% protein. One of my all time favorite dishes is good old vegetable fried rice. How can something so seemingly simple be so good!? I find myself eating more of this stuff then of the meal it came with! Typically in China, fried rice is served right before dessert but honestly, I might just skip dessert on this occasion.

When faced with the inevitable fate on unknowingly consuming my body weight in rice, I am soon followed by an unwanted side of guilt. Sure, there were vegetables in there but white rice is pretty much just a refined sugar. There must be a better way! By replacing the rice with quinoa you are adding more protein, vitamins, and fiber without having to sacrifice on taste. Uh, I'll have fried 'rice' with an extra side of 'rice' please...keep em coming!


Stir Fried Quinoa

serves 4-5

2 cups of cooked quinoa
2 TBS low sodium soy sauce (maybe more)
2 tsp sesame oil
carrots, shredded and sreamed
1 can of water chestnuts (8oz)
1 cup of sugar snap peas, steamed
1/2 cup chopped and steamed cauliflower (optional, I just had it leftover in my fridge)
1 egg
1 TBS vegetable oil

Directions:

1.I always throw my veggies in the microwave to soften them up a bit, why? Because I'm hungry and time is precious.

2.Heat the oil in a wok or saute pan on med. high heat. Add quinoa and toss around a little. Add veggies, soy sauce, and sesame oil, toss.

3.Make a hole in the center of your pan, carefully crack the egg and drop it into the hole, scramble it around a little and wait for it to mostly cook. Mix in with the rest of the quinoa mix and serve.

for directions on how to perfectly cook quinoa, click here

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