Quinoa is tasty, and can stand on its own two feet, thank you very much! It doesn’t need the first grain of rice propping it up, or trying to get it assimilated into typical family menus by calling it something that it, very plainly, just is not and never will be.

If you have some pre-cooked quinoa in your fridge, you can put this dish on your table in about 10 minutes. To get a head start on making this dish later in the week by cooking some quinoa in advance, see the Quick Tip for quinoa cooking instructions. If you want to turn this into an entrée, add your favorite protein.

 

INGREDIENTS

2 cups of cooked day-old quinoa (see Quick Tips)

½ teaspoon of minced ginger

1 medium carrot, minced

¼ onion minced

½ cup of frozen peas

2 Eggs

1 Tablespoon plus 1 teaspoon sesame oil

1 Tablespoon of soy sauce

 

INSTRUCTIONS

Scramble the 2 eggs into a bowl

Using a skillet, heat 1 teaspoon of sesame oil over medium high heat

Add the scrambled eggs and let them cook. Remove from heat and chop them in pieces

Pour the remaining 1 tablespoon of oil over medium heat and cook the onions, carrots, and ginger for 2-3 minutes

Add the cooked Quinoa and stir until combined. Add the soy sauce and mix everything together. Add the cooked eggs.

Add the frozen peas and cook one minute more until the peas are heated through. Enjoy!

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Quick Tip:  Quinoa is far easier to cook than rice! First, give it a good rinse to get the natural bird-bird repellant coating off. Then simply boil 2 cups of water or stock in a pot. Add 1 cup of quinoa, give it a good stir and cover it with a tight-fitting lid. Cook over low heat for 10-15 minutes, until all the water has been absorbed. Fluff with a fork. If making this recipe, cool the quinoa in your fridge until later in the week.

Recipe and image courtesy of Tiffany at Living Sweet Moments