Project Description

Fried rice was always one of our children’s favourite dishes, and when I discovered Quinoa, I had an epiphany! I realized I could make Quinoa Fried Rice, that is perfect for those with gluten intolerance, treating a leaky gut, or just for those who just want a great tasting paleo alternative to white rice. Quinoa of course has incredible health benefits, with the edible seed being very high protein, high fibre, low GI, actually contains all the essential amino acids, high in minerals like magnesium, has wonderful antioxidant properties AND on top of all that, it is also claimed to help weight loss! Most importantly for me, my kids absolutely love it!

AUTHOR

Alexis Le

CUISINE

Asian

DIFFICULITY

Medium / Intermediate

SOCIAL

thinkfeelthriveme

RECIPE: Quinoa Fried Rice

This recipe incorporates a well known dish and replaces the ingredients to make it healthier! This is a favourite meal for our kids and goes well with anything!

STARTING GUIDE

  • Cuisine: Asian

  • Prep Time: 10 mins

  • Cooking Time: 35 mins

  • Total Time: 45 mins

INGREDIENTS

  • 2 cups quinoa

  • 3 cups water

  • ¼ small onion, chopped

  • 2 carrots, peeled and chopped (about ¾ cup)

  • 3 green onions, chopped and divided

  • 3 garlic cloves, minced

  • 1/4 teaspoon fresh ginger, minced

  • 1 tablespoon olive oil

  • ¾ teaspoon sesame oil

  • 2 eggs, lightly scrambled (still raw)

  • ½ cup broccoli

  • ½ cup corn

  • ½ Teaspoon salt

METHOD / GUIDE
Step 1 – Prepare the Quinoa

  • Rinse quinoa a few times in cold water 3 times to get rid of the bitterness

  • Transfer to a large plate and set aside

  • Bring quinoa and a boil in a medium saucepan, and then reduce to a simmer

  • Season with salt, and let Simmer for 15-20 minutes

  • When Quinoa is fluffy and cooked through, remove from heat and fluff with a fork

Step 2 – Make the Fried Rice

  • Beat raw eggs then pour into the frypan, stir into chunks (like a firm scrambled eggs)

  • Once cooked, set the eggs aside for later

  • Heat ½ tablespoon olive oil (save the rest) in a large sauté pan over a high heat

  • Add the chopped onion and carrot, broccoli and corn

  • Cook for about two minutes till carrots are slightly soft

  • Add garlic and ginger and cook for another two minutes

  • Add in the rest of the olive oil and the quinoa, and stir-fry about two minutes

  • Add the scrambled eggs until incorporated

  • After two minutes then add scallion to warm them through

  • Serve hot and fresh or pack for later as a cool picnic dish!

NOTES

I hope you enjoy this as much as we do! Share this recipe with your friends and family, and explore my other great recipes on Think Feel Thrive, Cheers Alexis.

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