Quinoa "Fried Rice"

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Name: Quinoa "Fried Rice"
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Asian
Ingredients: 1 Cup Quinoa; 1 1/2 Cup Low sodium chicken broth; 1/4 Small Onion chopped; 2 Carrots peeled and chopped; 3 Scallions Chopped and divided; 3 Garlic Cloves Minced; 1/2 teaspoon Fresh Ginger Minced; 1 table Olive Oil; 2 eggs Lightly Scrambled (still raw); 1/2 cup frozen peas Thawed; 1 1/2 tablespoons Teriyaki sauce For Sauce; 2 1/2 tablespoons Soy sauce For Sauce; 3/4 teas Sesame Oil For Sauce

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INGREDIENTS

1 Cup Quinoa
1 1/2 Cup Low sodium chicken broth
1/4 Small Onion ; chopped
2 Carrots ; peeled and chopped
3 Scallions ; Chopped and divided
3 Garlic Cloves ; Minced
1/2 teaspoon Fresh Ginger ; Minced
1 table Olive Oil
2 eggs ; Lightly Scrambled (still raw)
1/2 cup frozen peas ; Thawed
1 1/2 tablespoons Teriyaki sauce ; For Sauce
2 1/2 tablespoons Soy sauce ; For Sauce
3/4 teas Sesame Oil ; For Sauce

INSTRUCTIONS

1.Rinse quinoa a few times in cold water.

2.Bring quinoa and water or chicken stock to a boil in a medium saucepan, and then reduce to a simmer. Season with salt.

3.Simmer for 15-20 minutes until quinoa is fluffy and cooked through. Remove from heat and let set for five minutes or so. Fluff with a fork.

4.Cool and store in the fridge, preferably overnight.

5.Mix teriyaki, soy sauce, and sesame oil in a small bowl. Set aside.

6.Heat ½ tablespoon olive oil in a large sauté pan over a high heat. Add onion and carrot, cook about two minutes. Add 2 scallions, garlic and ginger to the pan. 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, scramble. Throw in peas, then toss everything together until the peas are warmed through, add remaining scallion and serve.

NOTES

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Quinoa "Fried Rice"

1 Cup Quinoa
1 1/2 Cup Low sodium chicken broth
1/4 Small Onion chopped
2 Carrots peeled and chopped
3 Scallions Chopped and divided
3 Garlic Cloves Minced
1/2 teaspoon Fresh Ginger Minced
1 table Olive Oil
2 eggs Lightly Scrambled (still raw)
1/2 cup frozen peas Thawed
1 1/2 tablespoons Teriyaki sauce For Sauce
2 1/2 tablespoons Soy sauce For Sauce
3/4 teas Sesame Oil For Sauce

1.Rinse quinoa a few times in cold water.
2.Bring quinoa and water or chicken stock to a boil in a medium saucepan, and then reduce to a simmer. Season with salt.
3.Simmer for 15-20 minutes until quinoa is fluffy and cooked through. Remove from heat and let set for five minutes or so. Fluff with a fork.
4.Cool and store in the fridge, preferably overnight.
5.Mix teriyaki, soy sauce, and sesame oil in a small bowl. Set aside.
6.Heat ½ tablespoon olive oil in a large sauté pan over a high heat. Add onion and carrot, cook about two minutes. Add 2 scallions, garlic and ginger to the pan. 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, scramble. Throw in peas, then toss everything together until the peas are warmed through, add remaining scallion and serve.

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Nutrition

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Serving Size: 1 Serving (410g)
Recipe Makes: 4 Servings

Calories: 333
Calories from Fat: 46 (14%)

Amt Per Serving		% DV

	Total Fat 5.1g	7 %
	Saturated Fat 1g	5 %
	Monounsaturated Fat 1.4g
	Polyunsanturated Fat 2.2g
Cholesterol 3mg		1 %
Sodium 751.6mg		26 %
Potassium 1464.6mg		39 %
Total Carbohydrate 56.2g		17 %
	Dietary Fiber 8.4g	34 %
	Sugars, other 47.8g
Protein 18.6g		27 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 333

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