I love fried rice! It is always my go-to when ordering Chinese take out. Unfortunately, it is not so good for me. Here I have tried to add a few healthier elements to my fried ‘rice’. I hope you like Vegetable Fried Quinoa as much as I do.
Lets first talk about coconut oil. I use coconut oil in everything. My kids love it and I always get compliments on my food when I do use it. I personally use certified organic expeller-pressed coconut oil. It has been mechanically pressed without the use of chemicals of any kind. I get mine at Wildly Organic by Wilderness Family Naturals. It is top quality coconut oil. Virgin coconut oil will definitely have a coconut taste in your cooking. Cold pressed coconut oil will have a toasted coconut flavor. It is all to your preference.
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VEGETABLE FRIED QUINOA
So, the first thing to make vegetable fried quinoa is gather all my ingredients.
The next thing I do is start cooking my quinoa. Quinoa needs to be rinsed before cooking to get rid of the bitter taste. It is definitely a must. Then add 1 cup of quinoa and 2 cups of water to a medium sized pot. Bring to a boil, then lower the temperature to a simmer, cover and simmer for 15 minutes. Remove from heat when finished.
While the quinoa is cooking, I start to prep all the ingredients. Chop your vegetables into a small dice. If using mushrooms then just slice those. Instead of carrots I use mushrooms. I despise carrots. I know, I know they are good for me but I just can’t do it. As a child I even strongly disliked the color orange because it reminded me of carrots. I have gotten over that but I still can’t bring myself to use carrots unless I absolutely cannot taste them. By all means use carrots if you like.
So now to the cooking. Bring a wok to medium-high heat on the stove. Add 2 tablespoons coconut oil. Cook celery, mushrooms or carrots for about 5 minutes. Add scallions, cook another 3 minutes. Add sprouts, garlic and ginger. Cook 3 more minutes.
Add the cooked quinoa and the salt, soy sauce, sesame oil, and hoisin sauce. Mix well. Add peas and mix in. Now what I do is push all the ingredients up the side of the wok and cook the eggs in the middle. You can definitely cook the eggs on the side and add them in if you feel more comfortable with that.
Finally, we are done!
Enjoy, it is delicious.
Made with ♥ By Shannon
For a list of all Shannon’s recipe’s, check out the Recipes Made With Love page. Here you will find so many delicious ideas. If your in the mood for a snack, need a meal idea or just a warm drink, recipes made with love has got a variety of options to pick from. Here are some of our favorites.
Egg Plant With Portabella Mushrooms
Vegetable Fried Quinoa
Prep time: 15 minutes
Cook time 15 minutes
Ingredients:
1 cup quinoa
2 ½ Tbsp. coconut oil
1 cup diced celery
½ pound sliced mushrooms or 1 cup diced carrots
6 scallions
1 package bean sprouts
½ tsp ginger
3 cloves garlic
1 tsp salt
3 Tbsp. soy sauce
2 Tbsp. sesame oil
1 Tbsp. hoisin sauce
1 cup frozen peas
2 eggs
Directions:
1. Mix 1 cup quinoa with 2 cups water in a medium saucepan. Bring to a boil. Lower temperature to a simmer, cover and cook 15 minutes. When done remove from heat.
2. While quinoa is cooking, dice celery and scallions, slice mushrooms.
3. Preheat wok to medium- high heat. Add 2 Tbsp. coconut oil. Add celery and mushrooms/carrots to wok. Stir regularly for even cooking. Cook for 5 minutes.
4. Add scallions and cook for another 3 minutes. Continue to stir regularly.
5. Next add sprouts, garlic and ginger and cook for another 3 minutes.
6. Add cooked quinoa, salt, soy sauce, sesame oil, and hoisin sauce. Mix well.
7. Add peas. Stir well.
8. Finally, move ingredients up the sides of the wok. Add ½ Tbsp. coconut oil to the middle of the wok. Scramble eggs and add them to the center of the wok. Cook for 2 minutes, stirring regularly. Mix the eggs in with all the other ingredients.
9. Enjoy vegetable fried quinoa.