Meatless Monday - Fried Quinoa with Vegetables

Fried rice is a very nice comfort food.  It’s also easy to fix so it’s perfect for week night dinners.  But not everyone can eat rice.  Luckily you can get gluten free quinoa which is reported to have a higher nutritional value than traditional white rice.  I’m not claiming to be an expert on nutrition, I am a potter after all. I just know when something tastes good and this twist on traditional fried rice fits that bill.

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 

Ingredients: 

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
Sauce:
1 ½ tablespoons teriyaki sauce
2 ½ tablespoons soy sauce
¾ teaspoon sesame oil

Directions:

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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