Day 4 of 30 Day Recipe Challenge
Try this Quinoa Fried “Rice” as a healthier alternative to traditional fried rice. Quinoa is lower on the glycemic index than white rice, it’s a complete protein + it’s gluten-free. To learn more about quinoa, click here to read Jessica Abbott’s article.
- 1 red bell pepper, diced
- 1 large carrot, finely diced
- 1 cup frozen peas
- 2 radishes, diced
- 2 cloves garlic, minced
- 4 eggs
- 1 cup quinoa
- 1 1/2 cups water.
- 2-4 tablespoons Tamari (gluten-free soy sauce)
- Olive oil
- Salt & Pepper
These directions are based on using only 1 pan for dinner so that clean up is a cinch.
Rinse 1 cup of quinoa in a fine mesh strainer until the water is clear as it strains through. In a large saute pan bring the rinsed quinoa and water to a boil for 1-2 minutes. Reduce heat to medium low for approximately 15 minutes or when the quinoa is thoroughly cooked. (You can tell when you see the ring of the quinoa should hang off and all the water should be absorbed). Remove from pan and set aside. (Occasionally the quinoa is done and there is still liquid in the pot or pan. Just strain that out.)
Lightly coat the pan with olive oil and saute all the veggies (carrots, bell pepper, peas, radishes and garlic) for about 5-7 minutes. You’ll know the veggies are done when they begin to get soft. Towards the end of the cooking time, add in a splash of tamari (about 1 tbsp). They should be served al dente so they aren’t overcooked and soggy. Set aside.
Once again, lightly coat the pan with olive oil and scramble the eggs. Add back the quinoa and veggies while adding another splash of tamari (about 1 tablespoon). Serve and enjoy!