This is a really simple recipe. Its not rocket science, but I liked it so much I just had to take a photo and share it with you all. Juuuust in case you haven’t made it yet (although if you’re like me and love quinoa, you probably have :))
I’ve always loved fried rice, but this is just as tasty (if not more) and its packed with tons of protein from both the eggs and the quinoa. This batch will make 2 nice dinners and then I have a few small containers left over to use as sides. It’s great on extra busy weeks to have all ready for me in the fridge!
Fried Rice, er, Quinoa
1 cup quinoa grains
2 cups water
3 1/2 cups of mixed vegetables (I used a bag of frozen veggies)
3 tablespoons sesame seed oil
1/2 tsp Bragg Amino Acids
In a medium saucepan, cook the quinoa in about 2 cups of water. (Don’t forget to rinse the quinoa first!) Cook the grains until the water is more or less cooked out. Set aside.
In a large saucepan cook the mixed vegetables. Frozen really is an efficient way to go. Its easy to cook them up, they’re already ‘chopped’ and the perfect size, and as many of us learned from Jamie Oliver’s Food Revolution (or before) frozen veggies typically contain more nutrients than supermarket produce. They freeze the crops soon after they are picked as apposed to the supermarket fresh produce that has to be boxed up, stored, shipped, set up, bought, and then prepared. So if you can’t get local, sometimes frozen is the best choice!
Anyway, once the veggies are cooked up, drain the pan and set them aside.
In a large pan or a wok, add 1 tablespoon of sesame oil. Scramble the eggs either in a bowl before you pour them into the wok, or simply mix them up in the warming pan. Once the eggs start to solidify, add the veggies and another tablespoon of sesame oil. Cook just the veggies and eggs for about 5 minutes, stirring occasionally. Finally, add the quinoa and the last tablespoon of sesame oil. Also add the bragg amino acids now. (This is a soy sauce replacement. If you have a gluten free soy sauce, have at it! :)) Cook for an additional 5 to 10 minutes, stirring frequently.
Then it’s ready to serve right out of the pan!
This recipe is linked to My Meatless Monday, Midnight Madness Meatless Monday, Just another Meatless Monday, Mouthwatering Monday, Tuesdays at the Table, Tempt My Tummy Tuesday, Slightly Indulgent Tuesday, Tuesday Twister, Tasty Tuesday, Hearth and Soul Hop, Delicious Dishes, Real Food Wednesday, Gluten Free Wednesday, Pennywise Platter, Recipe Swap Thursday, Family Food Fridays, Food On Friday, The Grocery Cart Challenge Recipe Swap, Mom Trends Recipe Linky, Fight Back Friday, Friday Favorites, Foodie Friday, Vegetarian Foodie Friday, and Wholesome Whole Foods.