October 08, 2014

quinoa fried rice

This dish is ridiculously good!  I love the rice and quinoa flavors together.  The nuttiness that the quinoa brings to this dish is delicious, especially when paired with the sesame oil.  Topped with an egg... perfect!

Servings 4-6
Total Time 1 hour (30 minutes for the rice to soak)

  • 1 cup quinoa
  • 1 cup basmati rice
  • 2 tablespoons olive oil
  • 2 bell peppers, chopped
  • 2 bunches green onions, chopped
  • 2 heads of broccoli, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 2 tablespoons sesame oil
  • 1/4 cup bragg's liquid aminos or soy sauce
  • 4-6 eggs (one per person)
  • freshly ground black pepper

Soak quinoa and rice together in cold water in a large saucepan for 30 minutes.  Drain and add 2 cups of water.  Bring to a boil, reduce heat to low and cook covered for 10-15 minutes, until tender.  Fluff with a fork and then set aside covered.

In a large skillet, over medium-high heat, add the olive oil.  Add the peppers, onions, broccoli, garlic, and ginger.  Cook for 5-7 minutes, stirring occasionally, until tender.

Add the rice mixture to the skillet along with the sesame oil.  Cook for 4-5 minutes until heated through.  Remove from heat and stir in the bragg's liquid aminos.  

In a non-stick skillet, fry the eggs over easy, or if you prefer you can cook them all the way through.

Top rice with egg, freshly ground black pepper, and drizzle with additional sesame oil.


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