Quinoa “fried rice” by Millie Peartree
3
Points®
Total time: 1 hr • Prep: 15 min • Cook: 30 min • Serves: 8 • Difficulty: Easy
This spin on fried rice is made with protein-rich quinoa. Make sure to rinse the quinoa first to get rid of its coating, called saponin, which can taste bitter. Place the quinoa in a fine-mesh sieve and rinse it under cold running water until the water runs clear. Or look for pre-rinsed quinoa at the supermarket. Add shrimp or chicken to this dish for a heartier meal.
Ingredients
Uncooked quinoa
1 cup(s)
Reduced sodium chicken broth
2 cup(s), or vegetable broth
Low sodium soy sauce
2 Tbsp
Teriyaki sauce
1 Tbsp
Sesame oil
1 tsp
Extra virgin olive oil
2 Tbsp, divided
Onion
1 small, chopped
Scallions
3 medium, sliced, divided
Garlic clove
4 clove(s), minced
Fresh ginger
½ tsp, freshly grated
Egg
2 large egg(s), whisked in a small bowl
Frozen peas and carrots
1 cup(s), thawed
Instructions
1
Rinse quinoa with cold water until the water runs clear. Drain quinoa well.
2
In a medium saucepan, bring drained quinoa and broth to a boil over high heat. Reduce heat to low, cover and simmer until quinoa is tender and liquid is absorbed, about 15 to 20 minutes. Remove from heat and fluff with a fork. Transfer quinoa to a plate or sheet pan, and cool completely in refrigerator or freezer.
3
In a small bowl, combine soy sauce, teriyaki sauce, and sesame oil. Set aside.
4
Heat 1 tbsp olive oil in a large sauté pan over high heat. Add onion and cook, stirring, 2 minutes. Add 2 scallions, garlic, and ginger to pan. Cook, stirring, 2 minutes. Add remaining 1 tbsp olive oil and cooled quinoa to pan. Stir-fry for 2 minutes. Add reserved sauce to pan and stir-fry for 2 minutes more.
5
Make a well in center of quinoa and pour whisked eggs in well. Scramble eggs with a wooden spoon until cooked through. Add thawed vegetables, toss to coat, and warm through. Season to taste with salt and pepper, if necessary. Garnish with remaining chopped scallion.
6
Serving size: 1/2 cup
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