I don’t know about you, but I have a handful of go-to meals. One of my favorites is fried rice. I almost always have the ingredients on hand, and it’s the perfect way to use up rice I have leftover from one thing or another. It comes together quickly and never fails to satisfy. Yet as much as I adore fried rice, I decided to switch it up a bit by using quinoa this time. And you know what? It was awesome!
Just like my fried rice, this fried quinoa comes together in the time it takes to cook the quinoa. Even though I pretty much always use frozen veggies for this, the flavors are fresh, thanks in large part to the grated ginger. If you’ve never worked with it before, I behoove you to try it. You can get a sizable piece for under a dollar, and it keeps on the counter for a few weeks. And, like I said, it lends a bright, fresh flavor to foods; definitely better than the ground ginger you have on your spice rack!
Anyway, I made my fried quinoa with both chicken and egg, but you can easily mix it up to fit your dietary needs. Omitting the egg is really no big deal, and portabella mushrooms are great substitute for the meat! Plus, this meal reheats beautifully. It’s delicious when you first make it, of course, but it makes plenty for lunches throughout the week. Chock full of veggies and protein-rich quinoa, you really can’t go wrong with this filling and comforting meal!
- Olive Oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1” square fresh ginger, grated
- ½ lb boneless, skinless chicken breast, chunked (optional)
- 10 oz box frozen mixed veggies, thawed
- Handful snow peas
- 2 eggs, beaten (optional)
- ¼ cup low sodium gluten free soy sauce
- ¼ cup orange juice
- Sriracha, to taste
- ½ tsp honey
- 2 – 3 cups cooked quinoa
- Combine soy sauce, orange juice, sriracha, and honey. Stir, and set aside.
- In a large wok, heat olive oil over medium heat. Sauté onion until translucent. Add garlic and ginger and sauté about thirty seconds more, until fragrant.
- If using chicken, add to the wok and sauté until cooked through.
- Add mixed veggies and snow peas, sautéing until heated through.
- If using egg, slowly pour around the wok. Stir until cooked through, careful to prevent large clumps from forming.
- Add quinoa to wok, stir to combine. Pour soy sauce mixture over the quinoa, and stir till it is absorbed.
- Serve hot, with additional soy sauce and sriracha.