Quinoa Fried Rice Recipes

Steps:

• Bring 1 1/2 cups water, 3/4 cup rinsed quinoa and 1/2 teaspoon kosher salt to a simmer in a saucepan; cover and cook 15 minutes. Meanwhile, cook 1 chopped broccoli stalk and 4 chopped baby bell peppers in vegetable oil in a skillet until tender, 3 minutes. Add 2 chopped scallions and 1 tablespoon each chopped garlic and ginger; cook 1 minute. Add the quinoa, 2 tablespoons soy sauce and 1 tablespoon each toasted sesame oil and mirin; toss.

Steps:

• Rinse the quinoa well. Put the quinoa and 3 cups water in a large saucepan over high heat and bring to a boil. Reduce the heat so the water simmers and cook until the quinoa is tender, about 15 minutes. Drain and spread on a rimmed baking sheet to cool.
• Heat 3 tablespoons of the vegetable oil in a large nonstick skillet or wok over medium-high heat. Add the eggplant and cook until it begins to brown, 2 to 3 minutes. Add 2 more tablespoons of the vegetable oil to the skillet and stir in the garlic, carrot, ginger and scallion whites. Cook until the vegetables begin to soften, about 1 minute. Stir in the soy sauce, sesame oil and fish sauce. Add the shrimp and cook, stirring, until they begin to change color, about 2 minutes. Add the cooled quinoa. Continue to cook, stirring, until the shrimp are fully cooked, about 3 minutes. Stir in the scallion greens. Divide the mixture among 4 bowls.
• Wipe out the skillet and heat the remaining 1 tablespoon vegetable oil over medium-high heat. Crack the eggs into the skillet, sprinkle with a little salt and a few turns of pepper and cook until set, about 3 minutes.
• Top each bowl with a fried egg.

Steps:

• Bring water and quinoa to a boil in a saucepan; season with salt. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Remove saucepan from heat and let sit for 5 minutes; fluff quinoa with a fork. Refrigerate until cool, 8 hours to overnight.
• Mix soy sauce, teriyaki sauce, and sesame oil together in a bowl until sauce is evenly mixed.
• Heat 1 1/2 teaspoons oil in a large skillet over high heat; saute carrots and onion for 2 minutes. Add 2 scallions, garlic, and ginger; saute until fragrant, about 2 minutes more. Add the remaining 1 1/2 teaspoons oil and quinoa; cook until heated through, about 2 minutes.
• Stir sauce into quinoa mixture; cook and stir until evenly coated, about 2 minutes.
• Make well in the center of the quinoa mixture. Pour eggs into the well; cook and stir until eggs are scrambled and cooked through, 2 to 3 minutes. Add peas and cook until heated through, 2 to 3 minutes. Add remaining scallion.

Steps:

• In a saucepan, bring quinoa, 3/4 teaspoon salt, and 2 cups water to a boil. Cover; reduce heat and simmer until tender, 16 minutes. Transfer to a large bowl; let cool.
• Heat a large cast iron pan until very hot, about 2 minutes (a sprinkle of water should evaporate immediately). Add 2 tablespoons oil, mushrooms, and onions; cook stirring occasionally until browned, 2 minutes. Add garlic, ginger, and sriracha; cook, stirring constantly, 1 minute. Add quinoa and remaining 1 tablespoon of oil, cook, tossing occasionally and scraping the bottom of the pan with a wooden spoon, until heated through, 2 minutes. Add kale, and soy sauce; toss until kale is wilted; 2 minutes. Season with salt and pepper.