Keen Whaaaaa!?! (Insert Ninja Chop Here)

January 4th, 2014 11:01 PM -05

Don’t worry, I’m not turning this into a recipe blog.  This post is for a friend needing a good quinoa recipe.

I first got into quinoa following Em’s arrival.  Having an almost entirely rice-based diet, I appreciated a decent, healthful alternative.  When I tired of regularly cooked quinoa, Dan would toast any leftovers in olive oil, bringing out the seed’s nutty flavor.  From that technique, our Fried Quinoa recipe evolved.

This kiddo-friendly dish makes a regular appearance when The Fresh20 menu features a recipe we don’t like.  It’s SUPER quick, easy and nutrient-packed.  You can make it vegetarian or add traditional fried rice meats (beef, pork, chicken, shrimp).  This recipe is great for using leftovers like fajita meat or BBQ ribs.

“Fried Rice” Quinoa

  • Grapeseed Oil (for the smoke point, but EVOO is okay)
  • 2 Medium Carrots, Diced
  • 1 Medium Onion, Diced
  • 2 Garlic Cloves, Minced or Pressed
  • 1 Broccoli Head, Cut into Florets*
  • 8 oz Mushrooms, Sliced (Preferably Portobello, but Standard White work just as well)
  • 1 Head of Kale, Destemed and Chopped (Or get that handy dandy pre-chopped Trader Joe’s kale goodness)
  • 2 Eggs, Beaten
  • 2 Cups Prepared Cold Quinoa
  • Soy Sauce to Taste (or Bragg’s Liquid Aminos)
  • Rice Wine Vinegar (Optional)
  • Salt to Taste

The key to traditional fried rice is making the rice ahead of time, allowing the moisture to escape.  The same goes for quinoa.  For best results, make the quinoa early in morning or the night before (I use a rice cooker) and refrigerate until ready to cook.

  1. Heat oil over Medium-High heat in wok (or large pan).  Once hot, add in Onions, Carrots, Broccoli and pinch of kosher salt. Sweat vegetables.
  2. Add Garlic and Mushrooms.  Saute for 2-3 minutes until fragrant.
  3. Stir in cooked Quinoa and Kale, thoroughly mixing all the vegetables. Cook for 1-2 minutes.
  4. Push the ingredients to the sides, making a well in the middle of the mix.
  5. Add eggs and quickly scramble.  Once scrambled, mix all ingredients.
  6. Splash with Soy Sauce and Rice Wine Vinegar.  Let cook an additional 4-5 minutes, giving the flavors time to meld.

I serve mine with Baked Eggrolls (I sub diced, sauteed mushrooms for the canned stuff and use Broccoli Slaw).

* I often add Roasted Broccoli rather than plain florets.  To prepare, coat the broccoli florets with EVOO, lemon juice, garlic powder, kosher salt and pepper.  Cook 10-15 minutes in 425º oven.

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