Another recipe from Guy Fieri Food.
Asian Fried Quinoa
1.5 cups quinoa, rinsed well
3 cups water or vegetable broth
3 tbsp grapeseed oil, or olive oil
2 cups onions, diced
1/4 cup shallots, minced
1/4 cup garlic, minced
1/2 cup ginger, minced
1 cup scallions, finely chopped
1 cup carrots, finely diced
2 cups baby bok choy, shredded
1 cup celery, finely diced
2 cups napa cabbage, shredded
1 cup sugar snap peas, sliced
3 tbsp reduced sodium soy sauce
2 large eggs, lightly beaten
In a large heavy bottomed skillet over HIGH heat, toast the quinoa until lightly golden, about 5-6 minutes, stirring frequently. Add water and reduce heat to medium. Cover and cook until the quinoa opens up and the liquid is absorbed, 20 minutes or so. Transfer to a bowl to cool.
Wipe out the skillet and heat 1.5 tbsp of oil over MED-HIGH heat. Add the onions and cook until browned and soft, about 20-30 minutes, stirring occasionally. Stir in the shallots and cook for 2 minutes; then the garlic, ginger, and scallions. Cook for 3-4 minutes more. Add carrots, bok choy, celery, cabbage and snap peas and stir until wilted. Pour in the soy sauce and combine well. Transfer the mixture to a bowl and keep warm.
Heat remaining oil in the skillet over MED-HIGH heat and add quinoa. When it is heated through, pour the eggs over the quinoa and stir-fry until the eggs are cooked. Return the veggies to the pan and adjust seasonings. Add additional soy if you wish.
Quinoa is a whole grain that is easily found in good supermarkets or in health food stores. Bob’s Red Mill is one of the companies that packages it. It is very high in protein. It must be rinsed before cooking as it has a nasty tasting natural chemical on the surface, to keep the insects away, and it tastes terrible without the rinsing. Do not forget to rinse it.
Yield: 4 servings
Source: Guy Fieri Food
Posted by RisaG