Stir-Fried Curried Quinoa with Ham and Broccoli
- Total Time
You can use the entire broccoli stalk for this recipe. Stems (peeled with a paring knife, then diced) are delicious. If you’re in a rush, just use florets.
uncooked quinoa½ cup(s)
reduced-sodium chicken broth1 cup(s)
peanut oil2 Tbsp, or vegetable oil
uncooked onion(s)½ cup(s), chopped, chopped
cooked ham (sliced, cubed, or shredded)4 oz, smoked, diced
uncooked broccoli3 cup(s), florets and stems cut in 1/2-inch dice
curry powder1 ½ tsp
table salt¼ tsp
black pepper¼ tsp
reduced-sodium chicken broth3 Tbsp
cilantro2 Tbsp, chopped, optional
- 1. In a 1-quart saucepan combine quinoa and 1 cup of chicken broth and bring to a boil over high heat. When broth comes to a boil, reduce heat to low, cover, and simmer 20 minutes or until all broth has been absorbed. Uncover, fluff and set aside.
- 2. Heat a 14-inch flat-bottomed wok or 12 inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in oil, add onion and stir-fry 10 seconds or until fragrant. Add ham and stir-fry 30 seconds or until combined with onion. Add broccoli, curry powder, salt and pepper, and stir-fry 1 minute or until broccoli is bright green. Swirl in remaining 3 Tbsp chicken broth and stir-fry 1 to 2 minutes or until the vegetables are crisp-tender. Remove from heat. Add quinoa and cilantro if desired. and stir to combine. Yields 1 cup per serving.