If you can prepare the quinoa a day ahead of time it actually is a slightly better consistency for frying. If you can’t, or don’t remember to make it ahead, don’t worry, it’ll still be good.
|Fried Quinoa with Vegetables|
2½ to 3 cups cooked quinoa
¼ small onion, chopped
2 carrots, peeled and chopped
3 scallions, chopped and divided
3 garlic cloves, minced
½ teaspoon fresh ginger, minced
1 tablespoon olive oil
2 eggs, lightly beaten (still raw)
½ cup frozen edamame (soy beans), thawed
1 ½ tablespoons teriyaki sauce
2 ½ tablespoons soy sauce
¾ teaspoon sesame oil
Mix the ingredients for the sauce in a small bowl and set aside.
Heat ½ tablespoon olive oil in a large sauté pan or wok over a high heat. Add onion and carrot, cook about two minutes. Add 2 scallions, garlic and ginger to the wok. Cook another two minutes. Add in the rest of the olive oil and the quinoa. Stir-fry about two minutes. Add sauce and stir-fry until incorporated, about two minutes.
Make a well in the center of the quinoa pour eggs in the well and scramble. Throw in edamame, then toss everything together until the edamame are warmed through, add remaining scallions and serve.
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