In the quest for gluten-free alternatives to pasta, I discovered quinoa (pronounced “KEEN-wah”). Packed with protein and fiber, it’s good for you and easy to make. I cook quinoa similarly to how I cook rice. First, rinse the quinoa of its grit. The grain is pretty fine so it’s difficult to wash and drain like rice. I put the quinoa in a sieve and then give it a couple good rinses with water. Put the quinoa in a rice cooker and add water, 1 part quinoa to almost 2 parts water. ( 1:2 ratio is standard but I like my quinoa a bit drier.) Also before cooking, I like to drizzle just a little bit of olive oil and add a dash of salt. It comes out perfectly fluffy every time. I enjoy eating quinoa on its own (just like eating rice), mixed in a salad or stir fried as this recipe shows. It’s my favorite super food and you’ll be seeing more of this ingredient in my Asian dishes!
Watch the video below for instructions.
1 tsp olive oil
2 cups cooked quinoa
1/2 cup frozen peas and carrots, thawed and drained
2 medium eggs lightly beaten + 2 Tbsp water
1/4 tsp black pepper
4 Tbsp gluten-free tamari or soy sauce
2 Tbsp chopped scallions
Heat a stir fry pan over medium heat. Drizzle olive oil into hot pan. Add cooked quinoa and stir fry until hot about 4-5 minutes. Next add peas and carrots and stir fry for another 2-3 minutes. Push quinoa and veggies to one side of the pan. Pour egg mixture into the empty side of the pan. Sprinkle egg with black pepper and cook for 3 minutes or until it starts to set. Using a spoon or spatula, cut egg into small pieces. Allow egg to cook for another minute and then flip it over. Combine egg with quinoa and veggies. Add gluten-free tamari or soy sauce and scallions. Stir fry everything for another 2 minutes.
Enjoy while it’s hot.
Yields: 3 cups