Quinoa “Fried Rice”

 

 

 

Quinoa "Fried Rice"

 

 

This dish is so easy to make, and is can be customized with any vegetable and protein of your choice. We’ve had leftovers for brunch and even packed in a lunch box – it holds well for a few hours.

Quinoa “Fried Rice”

(Serves 5-6)

  • 1 1/2 cups dry quinoa
  • 2 Tbsp oil
  • 1/2 block firm tofu – well drained and crumbled; [OR] 1 egg
  • pinch turmeric (optional)
  • 1 small onion (diced fine)
  • 1 red pepper (seeded and diced small)
  • 1 (15oz) can peas & carrot – about 1 1/2 cups
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 1/2 Tbsp chilli flakes
  • 1 Tbsp soy sauce
  • 1 Tbsp fish sauce (optional)

1) Cook quinoa according to package instructions and cool. Take care not to make the quinoa mushy.

2) In a large wok, heat 1 Tbsp oil on medium heat.

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3) Add tofu and turmeric and stir fry few minutes, stirring well, till dry and cooked. Adding a pinch of turmeric makes the tofu look just like scrambled eggs. Alternately, whisk 1-2 eggs in a small bowl and scramble. Set aside.

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4) In the same wok, heat the other 1 Tbsp of oil and saute the ginger – garlic paste till cooked. Add onions and cook till just starting to get golden.

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5) Add red peppers and chili flakes, and saute two minutes.

 

 

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6) Now add the peas & carrots, scrambled tofu / egg, quinoa, soy sauce and fish sauce. On a medium-high flame, mix well.

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7) Roast till well incorporated and heated through. Serve.

 

 

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