This 15 minute meal has all the flavors of traditional fried rice but uses the superfood known as quinoa. The key is to use leftover quinoa so its dry and soaks up the flavors of the wok.
Quinoa Fried "Rice"
- 4 cups cooked quinoa
- ½ a medium sweet onion, diced
- 2 cloves garlic, minced
- 1 inch piece of ginger, peeled and grated
- 2 eggs, lightly beaten
- 1.5 tablespoons soy sauce
- 1.5 tablespoons rice vinegar
- 1.5 tablespoons ponzu sauce, found in the Japanese aisle of stores
- ½ cup frozen peas, thawed
- 1 teaspoon sriracha or chili sauce
- ¾ teaspoon toasted sesame oil
- ¼ cup green onions, finely sliced
- 1 tablespoon sesame seeds, toasted if desired
- Kosher salt
- Fresh cracked pepper
- Veggie oil
- Pre-heat a wok over high heat for 2 minutes. Add the onion along with 1 tablespoon of veggie oil, ¼ teaspoon of kosher salt, and a couple cracks of pepper. Cook for 30 seconds stirring often. Add the garlic and ginger and cook for another 30 seconds stirring often. Add the beaten eggs and cook for 10 seconds until they resemble very soft scrambled eggs. Add the cooked quinoa and mix well. Add the soy sauce and next 5 ingredients and mix well. Cook for a couple minutes so the quinoa really soaks up the flavor, taste and adjust seasoning if necessary. Take wok off the heat and add the green onions and sesame seeds.
- Plate the quinoa and garnish the plate with some sesame seeds and green onions.