Quinoa Fried Rice Recipe

Ingredients with Measurements:
- 1 cup quinoa
- 2 cups water
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots
- 2 eggs, beaten
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste

Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula

Step-by-step instructions:

1. Rinse the quinoa in a fine mesh strainer and add it to a medium saucepan with 2 cups of water. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the water is absorbed and the quinoa is tender.

2. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the onion and garlic and sauté for 2-3 minutes, or until the onion is translucent.

3. Add the frozen peas and carrots and stir-fry for 2-3 minutes, or until they are heated through.

4. Push the vegetables to one side of the skillet and add the beaten eggs to the other side. Scramble the eggs until cooked through, then mix them with the vegetables.

5. Add the cooked quinoa to the skillet and stir-fry for 2-3 minutes, or until everything is well combined.

6. Add the soy sauce, sesame oil, salt, and pepper to the skillet and stir-fry for another minute or two, or until everything is evenly coated.

7. Serve hot and enjoy!


Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat
Serving size:
4 servings

Nutritional information:
Calories: 295
Fat: 11g
Carbohydrates: 37g
Protein: 11g
Fiber: 5g
Sugar: 3g

Substitutions for ingredients:
- You can use any type of oil instead of vegetable oil.
- You can use fresh or frozen vegetables instead of frozen peas and carrots.
- You can use tamari or coconut aminos instead of soy sauce.
- You can use any type of cooked grain instead of quinoa.

Variations:
- Add diced chicken, shrimp, or tofu for extra protein.
- Add chopped scallions, ginger, or chili flakes for extra flavor.
- Use brown rice or cauliflower rice instead of quinoa.

Tips and tricks:
- Make sure to rinse the quinoa well before cooking to remove any bitterness.
- Use a wooden spoon or spatula to stir-fry the ingredients to prevent sticking.
- Cook the quinoa and vegetables ahead of time for a quick and easy meal.

Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the fried rice in a skillet or microwave until heated through.

Presentation ideas:
Serve the quinoa fried rice in a bowl or on a plate, garnished with chopped scallions or sesame seeds.

Garnishes:
Chopped scallions, sesame seeds, or cilantro.

Pairings:
Serve the quinoa fried rice with a side salad or steamed vegetables.

Suggested side dishes:
- Mixed greens salad with a ginger dressing
- Steamed broccoli or green beans
- Roasted sweet potatoes or butternut squash

Troubleshooting advice:
- If the fried rice is too dry, add a splash of water or broth to moisten it.
- If the fried rice is too wet, cook it for a few more minutes to evaporate any excess liquid.

Food safety advice:
- Make sure to cook the quinoa and eggs thoroughly to prevent any foodborne illnesses.
- Store any leftovers in the refrigerator and reheat them to an internal temperature of 165°F before eating.

Food history:
Fried rice is a popular dish in many Asian cuisines, and is typically made with leftover rice and various vegetables and proteins.

Flavor profiles:
This quinoa fried rice is savory, slightly sweet, and nutty, with a hint of sesame and soy sauce.

Serving suggestions:
Serve the quinoa fried rice as a main dish for lunch or dinner, or as a side dish for a larger meal.

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Taste: Savory, Tangy, Nutty, Aromatic, Spicy